One-Pot Recipes: Lemony Quinoa Pilaf

Lemony Quinoa Pilaf

Recipe Highlights:

  1. 10 minutes of prep time
  2. 4 Weight Watchers Points Plus per 1/2 cup
  3. Gluten-free, high in fiber & protein

Our family has been eating quite a lot of this pilaf. I think my oldest just loves to say the word. Pilaf. Peeee-laaaffff. It has a lovely way of dancing into a conversation.

I can’t decide if my favorite part about the pilaf is the bright bursts of pomegranate, the satisfying crunch of toasted almonds, or the lively and unexpected zing that comes from using lemon in two ways to flavor and dress the quinoa. It could also be the rich flavor that comes from cooking the quinoa with sautéed vegetables in chicken stock (I use homemade).

Lemony Quinoa Pilaf

Actually, my favorite part is that I can toss this whole thing together and get it on the table in about 30 minutes. Part of that time is just idle simmering, so not only is dinner on the table, but the knife and cutting board are already washed and back in their places, and the wine is open and in my glass. Yep that is my favorite part. The wine — errr, the one-pot.

While this is cooking you can set some fish in a pan to gently bake, then toss together a bagged salad kit. If you have kitchen helpers have them toss the salad and set the table while you thumb through one of those magazines that keep multiplying on the counter. Sip your glass of wine and enjoy an article featuring organizing tips you could totally make work if you had a 5,000 square foot house all to yourself. This is probably the wine talking but, wouldn’t that be divine!

Lemony Quinoa Pilaf

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5.0 from 1 reviews
Lemony Quinoa Pilaf
Prep time
Cook time
Total time
The playful textures and inviting colors of this super simple dish will make it a star at any meal. Serve it as a substantial side dish with fish or a store bought rotisserie chicken and any old Tuesday will be transformed into a very special occasion. Adapted from Pomegranate Quinoa Pilaf
Recipe type: Side Dish
Serves: 7 servings
  • Oil Mist
  • 1 cup diced yellow onion (1/2 a large onion)
  • ½ cups diced celery (1 large stalk)
  • 1 cup quinoa
  • 2 cups low sodium chicken stock
  • ⅓ cups slivered almonds
  • 1 tsp lemon zest
  • 3 TB fresh lemon juice (1/2 a large lemon)
  • ½ cup pomegranate seeds
  • ½ cup minced green onion, white and green
  • ⅛ tsp sea salt
  1. Heat a large skillet over medium high heat and coat the bottom with a layer of oil mist. Sautee the onion and celery until the edges begin to brown. Add the quinoa and stock, give everything a quick stir, reduce the heat to low and cover the skillet. Let the quinoa steam for 20 minutes.
  2. Meanwhile, toast the almonds in a small skillet over medium heat until they become fragrant and golden. Remove the almonds immediately and set them aside.
  3. After 25 minutes gently fluff the quinoa and turn it into a serving bowl. Add the almonds, and the remaining ingredients and toss everything together.
This dish is excellent served warm or cold.
Nutrition Information
Serving size: ½ cup Calories: 157 Fat: 4 g Carbohydrates: 24 g Sugar: 2.7 g Sodium: 180 mg Fiber: 4 g Protein: 6.6 g Weight Watchers Points Plus: 4



  1. This sounds wonderful and I love the nutrition number! I’m paying careful attention to my protein, fiber and carb intake and this will be a perfect side to our meal.

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