Savory Vegetable and Quinoa Rice Cooker Pilaf
Elevate your weeknight dinner with this easy and nourishing Vegetable and Quinoa Pilaf made effortlessly in a rice cooker.
Equipment
- Rice Cooker
- Measuring cups and spoons
- Cutting Board and Knife
- Mixing Spoon
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 cup bell pepper diced (red or yellow)
- 1 cup zucchini diced
- ½ cup frozen peas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 zest lemon
- 2 tablespoons fresh parsley chopped (optional for garnish)
Instructions
- Rinse quinoa under cold water; set aside. Dice onion, garlic, carrot, bell pepper, and zucchini.
- In the rice cooker
- Stir in carrots, bell pepper, and zucchini; sauté for an additional 5 minutes.
- Add rinsed quinoa, vegetable broth, cumin, smoked paprika, and frozen peas to the cooker. Season with salt, pepper, and lemon zest; stir well.
- Close the rice cooker lid and set it to the "Cook" setting. Once the program ends, let the cooker sit for an additional 5 minutes to steam.
- Open the cooker, fluff the pilaf with a fork, and garnish with chopped parsley before serving.
Notes
Rinse quinoa well before cooking, swap in seasonal vegetables, and allow resting time to enhance flavors.