This Easy Quinoa Pilaf is a nourishing, gluten-free, vegetarian side dish full of delicious, antioxidant-rich autumn vegetables and comforting flavors. Simple to make, it’s perfect for everything from weeknight dinners to holiday meals!
I’m always the one bringing the gluten-free dish to holiday gatherings, and I honestly think most people don’t even realize that it’s naturally gluten-free! Real, wholesome food can be enjoyed by everyone, and this quinoa pilaf is proof of that—it’s light, packed with plant protein, and perfect for any festive spread. Plus, you can serve it right out of the crock pot if you don’t want to dirty more dishes.
Recipe Ingredients
Below is an overview of the ingredients and instructions for this quinoa pilaf recipe. Please be sure to scroll down to the recipe card below for the complete details including the nutrition information, calorie count, fiber, carbohydrates, prep time, total time, etc.
- Uncooked Quinoa – Use any kind of quinoa you like best. Keep in mind that tri-color quinoa has a more earthy flavor than white quinoa. So, it really depends on your taste preference.
- Stock – Use chicken broth/stock or vegetable broth/stock. I recommend low-sodium varieties to avoid an overpoweringly salty taste!
- Olive Oil – You can also use butter or avocado oil—either works great for sautéing the veggies before adding them to the crockpot.
- Veggies – I like to add veggies that bring seasonal warmth and a bit of color to the dish. Minced garlic, yellow onion, sliced carrots, and celery add lots of color, nutrients, and that aromatic Mirepoix flavor.
- Fresh Cranberries – Fresh cranberries bring a festive tartness and vibrant red color. free to use dried cranberries if preferred, stirring them in after the pilaf cooks. Just note that fresh cranberries are more tart. So, the taste of the dish will change slightly!
Ingredient Swap: For a lighter flavor quinoa, substitute the fresh cranberries for chopped dried apricots or or dried cherries and chopped leeks for yellow onion.
- Herbs and Spices – Kosher salt, black pepper, and fresh or dried thyme enhance the savoriness of the dish and add a bright, herbaceous taste.
- Mix-Ins – Optional but highly recommended, adding a sprinkle of toasted nuts or seeds such as toasted pecans, almonds, or pumpkin seeds and crumbled feta make for the perfect finishing touch. Feel free to omit the cheese, or use a plant-based option to keep this recipe vegan.
Note – If you prefer a lighter flavor or want to make this more of a spring-inspired pilaf, skip the thyme and mix in some fresh chopped mint along with a squeeze of lemon juice right before serving. It adds a bright, refreshing touch!
Prep Tips
- For the best results, rinse and drain the quinoa before you begin.
- For extra flavor, before cooking, lightly toast your quinoa in a bit of oil to enhance the nutty taste.
- Speaking of added flavor, if you’re including nuts or seeds in your pilaf, I highly recommend toasting them ahead of time and storing them in a sealed container. This way, they’re ready to mix in at the end of cooking.
How to Make Crockpot Quinoa Pilaf
- Prepare. Place the quinoa and broth in a 4 or 5-quart slow cooker.
- Sauté. Heat the oil in a large skillet over medium-high heat. When the oil starts to sizzle, add the garlic and onion, and cook until fragrant.
- Combine. Transfer the veggie mixture and remaining oil to the slow cooker. Then, add the celery, carrots, cranberries, and remaining spices. Stir to combine.
Note: If you’re using fresh thyme, add the sprigs on top right before covering the slow cooker. Or, if you’re using dried thyme, feel free to mix it in with the spices.
- Cook. Cover the slow cooker, and cook on high or low until the quinoa is fluffy and the veggies are tender. Crockpot cooking times may vary. So, be sure to keep a close check halfway through the suggested cooking time!
Pro-Tip: Check on your pilaf halfway through cooking, and mix the ingredients with a spoon. If the quinoa seems a bit dry, add more broth within the last hour of cooking.
- Serve. Fluff the pilaf with a fork, and gently fold in any remaining ingredients. Season to taste, and enjoy!
Nutrients in Quinoa
A pseudo-grain offering all 9 essential amino acids to form a complete protein, quinoa is also full of nutrients! For example, quinoa is rich in:
- Iron
- Magnesium
- Calcium
- Potassium
- B Vitamins
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Store and Serve Questions
Stored in an airtight container, leftovers will stay fresh in the refrigerator for 3-5 days. Make sure it’s fully cooled before storing in order to maintain freshness and prevent excess moisture!
Yes! You can freeze leftovers for 3 months as long as you exclude the cheese. To do so, allow the pilaf to cool completely. Then, transfer it to a freezer-safe container or sealable bag. Thaw in the fridge overnight before warming or serving.
We love to enjoy this recipe as a side dish with protein-rich main courses like Instant Pot whole chicken, turkey, lamb chops, or salmon! Or, turn it into a main course by adding shredded chicken or even chickpeas if you want to keep the recipe plant-based.
We haven’t tested it, but it should work! Follow our tips on how to cook quinoa. Heat the oil as usual, and sauté the garlic and onions in a large pot or Dutch oven over medium-high heat. Then, add the veggies, fresh cranberries, quinoa, broth, and seasonings, and bring the liquid to a boil. Next, reduce the heat, and simmer until the quinoa is soft and fluffy. Fold the mix-ins into the dish, season to taste, and enjoy.
Easy Quinoa Pilaf (Crockpot) Recipe
- Total Time: 0 hours
- Yield: 5-6 1x
- Diet: Gluten Free
Description
This easy quinoa pilaf combines fresh veggies, cranberries, and quinoa in a crockpot for a nutrient-rich side dish perfect for everything from weeknights to holidays!
Ingredients
For the Crock Pot/Slow Cooker
- 1 ½ cups (270 grams) uncooked quinoa, preferably pre-rinsed for better flavor
- 3 cups chicken or vegetable Stock
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- ½ cup chopped yellow onion
- ½ cup thinly sliced carrots
- ½ cup thinly sliced celery
- ⅓ cup fresh cranberries to add during cooking OR ⅔ cup dried cranberries (add after cooking if using dried) Note: The fresh cranberries are more tart (see note for substitutes).
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: 3 fresh thyme sprigs or 1 teaspoon dried
Add After the Quinoa Pilaf is Cooked (see notes)
- Toasted ⅓ to ½ cup toasted nuts or seeds (pecans or pumpkin seeds)
- Optional – crumbled feta
Instructions
- In a 4 to 5 quart slow cooker, place quinoa and broth.
- In a large skillet, add the oil and turn to medium-high. When oil starts to sizzle add the garlic, onion. Cook until fragrant. About 2-3 minutes.
- Add the garlic, onion, and remaining oil to the crockpot along with celery, carrots, and cranberries and remaining spices and stir all together. If you’re using fresh thyme, add the sprigs on top before covering and cooking. If you’re using dried thyme, mix it in with the spices.
- Place on HIGH for 2 to 2 ½ hours or on LOW for 3 ½ to 5 hours. Check halfway and mix ingredients with a spoon. If the quinoa seems dry and still not fluffy, add ¼ cup to ⅓ cup more broth within an hour left of cooking time.
- If you use fresh thyme, the leaves will likely fall off on their own during cooking, making it easy to remove the stem before serving. Fluff with a fork then stir in remaining nuts, if desired.
- Season to taste.
- Serve immediately or store in the fridge (covered) until ready to serve. Store leftovers in the fridge for up to 5 days in an airtight container. Make sure it’s fully cooled before refrigerating to maintain freshness and prevent excess moisture.
Notes
Cooking Tips – Crock pot cooking times may vary. heck halfway through suggested cooking time.
Seasonal Flavor Substitutes – For a lighter flavor quinoa, substitute the fresh cranberries for chopped dried apricots or or dried cherries. Omit the thyme and mix in fresh chopped mint and a squeeze of lemon before serving.
- Prep Time: 15
- Cook Time: 2 ½ hours
- Category: Side Dish
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 to 1 ¼ cup
- Calories: 257
- Sugar: 2.7 g
- Sodium: 498.6 mg
- Fat: 1.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 33 g
- Fiber: 4.4 g
- Protein: 6.9 g
- Cholesterol: 0 mg
Coucou merci pour cette recette, pratique le riz déjà cuit à l’avance 👍😘
Look so delicious !!! I want to eat it all at the first moment once I see them.
Thank you very much for sharing these foods ..
Thank you, Alexia!
I think it would be better to have more information, understand the difficulty because I have learned a lot.
I just found this recipe & am excited to make it – question: do you think this would hold up well in the crockpot (kept warm) for a few hours? Would like to make it for parent-teacher conferences at school but it will need to sit/hold up in the crock pot for about 3-4 hours. Thanks for your feedback!
I think so! The only think is the quinoa might get a little mushy. Maybe try short grain brown rice and wild rice instead.
Planning on making this today! Do you think frozen cauliflower or spinach would work instead of broccoli?
Hi there! I think either would work! But I would chop the cauliflower a little more before you add to the pilaf. Or you could use chopped frozen spinach. Does that make sense?
Mine turned out to more like a pile of mush and no fluff ? The flavor is good but I don’t like the texture. If I made it again, I wouldn’t cook it in the crockpot. I would make it all separate and then add it together.
Oh no! What quinoa did you use? Fresh or frozen veggies? So sorry. I will for sure put stove top version in there too if needed.
I made this and it turned out delicious! I checked it halfway through the cooking time as the recipe suggested and could see when I stirred it that it wouldn’t need to go for the full time on high. I guess that’s the way it goes with crock pots – some brands cook faster than others. lol
Is the “broth” in the recipe of a specific type or will any liquid suffice? Water? Thanks!
Broth gives it more flavor for sure. water would work but you might need to add more salt/spices. Does that make sense?
also, did you use fresh or frozen broccoli? Did you add it at the end? Thanks.
Oh I’m so sorry Linda! I’ve made this several times so not sure if it’s the slow cooker or type of quinoa. black rice or brown rice can be substituted. I will test again
Wow, these look amazing.
thanks friend
I made this and the broccoli was over cooked the wild rice was under cooked. So, if I made it again I’d add the broccoli later.
you know you had me at crockpot!!!! Love finding new things to make, you can bet it’s pinned to get it done
Yes. Totally Amanda proof! Hehe miss you
Oh man oh man oh man. I feel healthier just reading this! I have a bag of wild rice I’ve been wanting to finally use, AND I’ve basically been married to my slow cooker lately (hello life saver) so I am sooo excited for thisssss.
right?! so in love with the slow cooker. swoooooon!
Ooh we have golden beets, and I’ve been wondering what to do with them! Bingo!
did you get to try this? keep me posted if so!
I love this, Lindsay!! I’ve never put any sort of grain in my crock pot/slower cooker before but it’s totally genius! I love all the fall flavours here – especially those cranberries!
me too! crock pot is my lifesaver!
I couldn’t agree more about the crock pot! I often find myself saying (in reply to other people’s comments about a meal)…It’s embarrassing how *little* work I did to cook this for you. LoL! 😉 Also this looks like the perfect meal! Love it!
Spiralized beets? Yes!! This sounds absolutely delicious and I am always a fan of crockpot recipes. 🙂
You have to try spiralizing beets! it’s so fun. Well, golden beets. Not the red. haha
I need a crockpot but more I need you close to me to cook for me! 🙂 That looks amazing! Love quinoa & I would even add more protein via chicken or turkey for me personally for a meal… YUM!!!!! That would be a perfect lunch for me though just like that!
I wish you did too!! Some day, right?
1983 in the house!
I need to bust out the crockpot again. I love these recipes… anything I can throw in a pot and forget about, I’m a fan of.
you know it. Crock pot saves us! let’s see what else we can throw in it. Ohhhh new cooking show idea! haha
Yums!!! Great dinner and awesome for lunch if lucky to have leftovers. Can’t wait to make this bowl of pure taste explosion. Hope u r feeling great!!
yea! let me know whatcha think. And thank you. I am feeling better!
This looks amazing. Pinned for later 🙂
thanks friend!
YUM! I never use my slow cooker enough! I’m thinking this would be a great side dish for Thanksgiving. I tend to bring my own side dishes to my family gatherings and my sister is now vegan, so she could enjoy this with me!!
for sure! just take out the feta and it’s vegan. Or use vegan cheese. Totally works! Keep me posted
Made for me, thanks friend! Yummers.
always for you!
Wild rice and quinoa? Now that’s a party in a bowl!
you know it!
WIld rice is the one kind of rice that I actually do like! and you included golden beets, so SIGN ME UP
oh yay! i made a rice for suzy! life goals! haha