The Millennial Chef

Quinoa Pilaf


1 tablespoon of butter or olive oil

1 cup of minced onion

1 cup of minced carrot

1 cup of minced celery (save leaves for garnish)

1 zucchini, diced

1/4 cup of green onion (same some for garnish)

2 cups of quinoa

4 cups of low sodium chicken stock

1 cup of toasted walnuts, chopped

Salt and pepper, to taste

Serving Size: 4

Approx time to make- 30 minutes


  1. Start out by taking out a large saute pan with high sides and add the butter. Bring the pan up to a medium heat and add the onion, carrot, and celery. Season with salt and pepper. Cook until they just begin to get tender, about 5 minutes, and then add the zucchini and green onion and cook for a minute or two. Season with more salt and pepper and then add in a teaspoon more butter, melt, and then add the quinoa. Toast for a minute, then add the chicken stock. Bring the mixture up to a boil, then down to a simmer, cover and simmer until the quinoa has cooked - about 15-20 minutes.
  2. Once the quinoa is cooked, fluff with a fork, taste for seasonings and top with chopped walnuts, green onions, and celery leaves!

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