Quinoa Pilaf with Dates, Pistachios & Carmelized Onions

Quinoa Pilaf with Dates, Pistachios & Carmelized Onions

By Nourish

Here's the quinoa recipe I've been wanting to post for over a week now. I was pleasantly suprised having put it together without much thought - really just poking around my spice cabinet. Bold flavors that make me feel like I'm off somewhere exotic and foreign, Marrakesh or Beirut come to mind. Now to just pack my passport for real...

Serving Size: 4


  • 1 cup black, red or golden quinoa

  • 1 Tbsp extra virgin olive oil

  • 2 garlic clove, minced

  • ¼ tsp powdered ginger

  • 3 cardamom pods

  • ½ tsp coriander

  • ½ tsp mustard seed

  • white or black pepper

  • kosher salt to taste

  • 2 cup or low-sodium chicken or vegetable broth

  • ¼ cup toasted, crushed pistachio

  • 4 dates, chopped or 3 tablespoons golden raisins

  • * caramelized onion

  • 1 small onion, thinly sliced

  • 2 tsp extra virgin olive oil


  1. Toast quinoa in a dry saute pan or pot for 3-4 minutes. Add in olive oil along with garlic, spices and salt and pepper. Sauté for 3-4 minutes. Add 2 cups of water or broth. Bring to a boil, reduce heat and cover. Simmer about 20-25 minutes until water/broth has been fully absorbed. Turn off heat, fluff with a fork and allow to sit for 10 minutes. Mix in pistachios, dates and caramelized onions.*

  2. *For onions, saute on low heat in a separate small saute pan until golden brown and caramelized, about 20 minutes.

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