Quinoa & Root Vegetable Pilaf with Crispy Sage
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 2 mediumcarrots
- 1 mediumparsnip
- 1 mediumyellow onion
- 3 clovesgarlic
- 8 leavesfresh sage
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoonthyme (dried)
Prep
- 01
Dice 2 medium carrots into 1/4-inch pieces.
- 02
Dice 1 medium parsnip into 1/4-inch pieces.
- 03
Dice 1 medium yellow onion.
- 04
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- 02
Add the diced onion and cook for 3 minutes until softened.
- 03
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 04
Add the diced carrots and parsnip, stirring occasionally, for 4 minutes.
- 05
Pour in the quinoa and toast it in the pan for 2 minutes, stirring frequently.
- 06
Add 2 cups vegetable broth, 1 teaspoon dried thyme, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and liquid is absorbed.
- 07
Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the sage leaves and cook for 1 to 2 minutes until crispy, then transfer to a paper towel.
- 08
Fluff the quinoa with a fork. Taste and adjust salt and pepper. Transfer to bowls and top with the crispy sage leaves.
Spice Tips
For warmth, add 1/4 teaspoon ground cumin or smoked paprika when toasting the quinoa. A squeeze of fresh lemon juice at the end brightens the earthy vegetables. Red pepper flakes offer gentle heat if you'd like a little kick.
This pilaf keeps well in the fridge for 3 days. Reheat gently with a splash of broth to restore moisture. The crispy sage is optional but adds a wonderful earthy crunch—if you skip it, the dish is still deeply satisfying.