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Quinoa Pilaf


  • 3 tsp ghee – use divided

  • 1/2 cup finely minced white or yellow onion (about 1/2 of a medium onion)

  • 1/2 cup diced carrots

  • 1 cup quinoa

  • 1 1/2 cups water

  • 1 tsp non-iodized salt


Heat 1 teaspoon ghee in a large saucepan over medium heat. Add the minced white or yellow onion & carrot and cook for about 2 minutes or until the onions are starting to get translucent. Add the quinoa and cook for about 3 minutes. You want the quinoa to lightly toast. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.

When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. Put in serving bowl and fluff with a fork. Drizzle with remaining 2 teaspoons of ghee and toss. Taste and add salt if needed.

Serves 4 as a side dish.

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