Quinoa and Mixed Vegetable Pilaf

Start by rinsing the quinoa under cold water to remove its natural coating called saponin, which can make it taste bitter or soapy. From my personal experience, don't skip this step!

Heat olive oil in a large skillet over medium heat. Saute the chopped onion until it becomes translucent and slightly golden. Make sure not to burn it as it can make the dish taste bitter.

Add the minced garlic to the skillet and sauté for about 30 seconds until it’s fragrant. Make sure not to overcook it as burnt garlic can ruin the taste of the entire dish.

Now add the chopped bell peppers, broccoli, and peas. Sauté until they are slightly tender but still crisp. It's important to not overcook the vegetables, as the lively crunch adds an excellent texture to the pilaf.

While the vegetables are sautéing, add the rinsed quinoa and vegetable broth to a pot. Bring it to a boil, reduce the heat to low, cover and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Once the quinoa is cooked, fluff it with a fork. This will prevent it from forming clumps and will make your pilaf look fluffier.

Combine the sautéed vegetables with the cooked quinoa, and season with salt and pepper.

Garnish your pilaf with chopped parsley before serving to add a fresh twist. Feel free to serve with lemon wedges on the side, as a little squeeze of citrus can elevate the flavors of the dish.