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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Looks beautiful. I just recently jumped on the quinoa bandwagon as well. Love the stuff. I'll have to try toasting it first.
I think there are a whole bunch of people late on the Quinoa train, including this family.
But once Victoria made some, we were all hooked.
And Canada is a major producer!
Sounds very tasty! I like the idea of toasting the quinoa first. I was a slow adopter for quinoa too, but now I like it a lot.
Great advice Carol! I had a lot of issues when I first played around with it in the kitchen. I must try toasting it beforehand.
Yumm. I too have recently incorporated quinoa into my diet. I eat GF but am on a sugar-free, yeast-free diet right now too and this is a staple for me. I love it as a breakfast cereal. Cook on stove with 1/2 unsweetened vanilla almond milk and half water for 15 minutes. Let stand for 5 minutes off heat. Add toasted raw almonds, cinnamon, agave (even unsweetened coconut) YUMMY! You could also add berries or honey or other things if you are eating suagr. I LOVE it. It is really filling too.
I am in love with quinoa as well. I love how it picks up the flavor of anything you cook it in. My favorite way of cooking it right now is either vegetable broth or water, toasted sesame oil, and Bragg's Liquid Aminos. It comes out with almost an Asian flavor and its delicious – I can eat it by the bowlful! I will definitely have to try toasting it – that is a wonderful tip!
I like that idea of toasting it first! I'm going to try that next time I make quinoa!
I adore the idea of toasting the quinoa first! YUM
Yum! My kind of dish; tasty and nutritious as well as easy! Thanks.
jessyburke88@gmail.com
I have eaten this and it is AMAZING!!!!