Gluten Free Quinoa Pilaf Recipe
Updated Oct 23, 2025, Published May 20, 2010
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A Perfect Gluten-Free Side Dish
If you’re looking for a healthy, gluten-free side that’s anything but boring, this Nutty Toasted Quinoa Pilaf is your new go-to. It’s light, fluffy, and full of flavor, with a satisfying crunch from toasted almonds and a rich nuttiness from perfectly cooked quinoa. Whether you’re serving it alongside roasted chicken, grilled vegetables, or your favorite plant-based main, this dish adds warmth and texture to any meal.
Why You’ll Love This Recipe
This quinoa pilaf isn’t your average grain dish. Toasting the quinoa before cooking deepens its flavor and helps keep each grain separate and fluffy. Plus, quinoa is naturally gluten-free and a complete protein, so it’s as nutritious as it is delicious. Fresh herbs and a squeeze of lemon brighten everything up, while the toasted nuts add the perfect finishing touch. It’s a side that’s wholesome, elegant, and easy enough for busy weeknights.
What You’ll Need
You’ll need simple, wholesome ingredients — things you probably already have in your pantry. Think quinoa, vegetable or chicken broth, olive oil, garlic, onion, almonds, and fresh herbs like parsley. Each ingredient plays a role in building rich, layered flavor while keeping the dish naturally gluten-free and family-friendly.
Tips for Perfect Quinoa Every Time
- Toast first! Heating the dry quinoa before adding liquid gives it that irresistible nutty aroma.
- Rinse the quinoa. This removes any bitterness and ensures a clean flavor.
- Use just enough broth. Too much liquid makes quinoa soggy; too little keeps it crunchy.
- Fluff with a fork. Let the quinoa rest, then fluff it gently to keep it light and airy.
Serving Ideas
Serve your Nutty Toasted Quinoa Pilaf warm as a side dish, or chill it for a refreshing salad base. It pairs beautifully with grilled fish, roasted vegetables, or even holiday mains like turkey or glazed ham. Add pomegranate seeds or dried cranberries for a festive twist.
This gluten free quinoa pilaf makes a great accompaniment to my chicken piccata recipe and, at the risk of sounding like Rachael Ray, with the addition of an arugula and shaved Parmesan salad, you can get an entire elegant meal on the table in about half an hour.
Make It Your Own
Swap almonds for pecans or pistachios, or stir in caramelized onions for a sweeter, richer flavor. You can even mix in cooked chickpeas or sautéed mushrooms to turn this pilaf into a complete, protein-packed meal.
Quinoa Pilaf proves that simple ingredients can create something special. Toasted to perfection, packed with texture, and naturally gluten-free — it’s a side dish that’s sure to become a staple in your kitchen.
Gluten Free Quinoa Pilaf Recipe
Ingredients
- 3 teaspoons olive oil, – divided
- ½ cup finely minced white or yellow onion, – about ½ of a medium onion
- 1 cup quinoa
- 1 garlic clove, – finely minced
- 1½ cups water
- 1 teaspoon kosher or sea salt
- ¼ cup slivered almonds
- 1 green onion, – (white and green part) finely minced
- ¼ cup Italian flat leaf parsley, – finely minced
Instructions
- Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the minced white or yellow onion and cook for about 2 minutes or until the onions are starting to get translucent. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
- While quinoa is simmering toast the almond slivers in a dry skillet over high heat until they are browned and fragrant, stirring often. Watch them carefully so they do not burn. Take off heat and set aside.
- When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. Put in serving bowl and fluff with a fork. Add the minced green onion, parsley and toasted almonds. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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As a fellow card-carrying quinoa lover, I have to thank you for the great idea of toasting it before adding the water. Since it makes rice taste better it only makes sense that it would make quinoa taste better as well. Will totally have to try this the next time I make it. Also, check out red quinoa, it's don't really taste all that different but I find it has a much more appealing color.
Thanks for the recipe idea – I've been a quinoa fan for about 20 years now. I like to toast it with a garlic-parsley butter before adding water. Then, just before all the water has boiled out, I cover the pot and turn off the heat and let it sit several minutes before serving. This steams the quinoa, leaving it light and fluffy.
Would you mind if I link this post to one I'm writing about quinoa?
Thanks again for the recipe, and a great site overall.
Thanks for the recipe. I've been a quinoa fan for over 20 years now. I like to roast it in garlic-parsley butter before adding water (I find less water works best). Then, the moment all the water has evaporated, I turn off the heat, cover and let steam for several minutes before serving. My quinoa always comes out light and fluffy this way.
Would you mind if I link this post to one I'm writing about quinoa?
Thanks again for the recipe – and for a great site overall.