March 8, 2019

Toasted Quinoa Pilaf

Rosemary Pork Tenderloin


  • 1 cup raw quinoa
  • 2 cups water
  • 4 tbsp olive or canola oil
  • 2 cups finely chopped onions
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • ½ tsp dried thyme
  • 3 sprigs rosemary


Place quinoa in large, ungreased skillet and toast, stirring frequently, over medium heat until quinoa has nutty aroma and has darkened slightly. Remove quinoa from pan and simmer in water, covered, until tender. There should be about 4 cups.

Heat olive or canola oil in skillet. Add onions and apple and cook over medium heat, stirring frequently, until onions and apples become very tender and golden brown.

Stir in cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as side dish with poultry or meat or use as stuffing.

Yields 4 servings.

Nutrition Facts

Serving Size ¼ of the yield

  • Calories (kcal) 162.05
  • Fat (g) 8.15
    • Saturated Fat (g) 1.05
    • Trans Fat (g) 0.05
  • Cholesterol (g) 0.0
  • Sodium (mg) 2.65
  • Carbohydrates (g) 19.4
    • Fiber (g) 2.35
    • Sugar (g) 3.3
  • Protein (g) 3.5

This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

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