Side Dish: United States – Warm Quinoa Pilaf with Lemon, Dill, and Toasted Almonds
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Additional
5 min
Total
35 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 cup (170 g) quinoa, rinsed 1 3 / 4 cups (415 ml) low-sodium vegetable broth (or water) 2 tbsp (30 ml) extra-virgin olive oil 1 small shallot, finely chopped 1 garlic clove, minced 1 / 4 cup (30 g) slivered almonds 1 tsp (5 ml) finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tbsp (8 g) chopped fresh dill 2 tbsp (8 g) chopped fresh parsley 1 / 4 tsp (1.25 ml) kosher salt, or to taste Freshly ground black pepper to taste
Show original ingredient measurements
1 cup (170 g) quinoa, rinsed 1 3 / 4 cups (415 ml) low-sodium vegetable broth (or water) 2 tbsp (30 ml) extra-virgin olive oil 1 small shallot, finely chopped 1 garlic clove, minced 1 / 4 cup (30 g) slivered almonds 1 tsp finely grated lemon zest 1 tbsp (15 ml) fresh lemon juice, plus more to taste 2 tbsp (8 g) chopped fresh dill 2 tbsp (8 g) chopped fresh parsley 1 / 4 tsp kosher salt, or to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toast almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 2–3 minutes. Transfer to a small bowl. In the same pan, heat olive oil over medium. Add shallot with a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds. Add rinsed quinoa and stir to coat; cook 1 minute to lightly toast. Pour in broth and add 1/4 teaspoon (1.25 ml) salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Fold in lemon zest, lemon juice, dill, parsley, and toasted almonds. Season with black pepper and adjust salt and lemon to taste. Serve warm alongside the baked salmon so the pilaf can catch the tomato-spinach juices.
Show original instructions
Toast almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 2–3 minutes. Transfer to a small bowl. In the same pan, heat olive oil over medium. Add shallot with a pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic and cook 30 seconds. Add rinsed quinoa and stir to coat; cook 1 minute to lightly toast. Pour in broth and add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Fold in lemon zest, lemon juice, dill, parsley, and toasted almonds. Season with black pepper and adjust salt and lemon to taste. Serve warm alongside the baked salmon so the pilaf can catch the tomato-spinach juices.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 273 kcal
Carbohydrates: 31.7 g
Protein: 8.2 g
Fat: 13.2 g
Saturated fat: 1.6 g
Fiber: 4.3 g
Sodium: 408 mg
Potassium: 367 mg
Calcium: 55 mg
Iron: 2.67 mg
Vitamin A: 28 µg RAE
Generated: 2026-11-05T19:34:24+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron and Vitamin A are known subtotals. Missing contributions are unknown, not zero.