Quinoa and Wild Rice Pilaf with Roasted Vegetables
This Quinoa and Wild Rice Pilaf with Roasted Vegetables is a hearty and flavorful side dish that's perfect for any occasion. The combination of quinoa and wild rice gives it a nutty flavor and chewy texture, while the roasted vegetables add a touch of sweetness and smokiness. It's a great way to use up leftover vegetables, and it's also a great make-ahead dish that can be reheated for a quick and easy meal.
This recipe was inspired by a dish I had at a restaurant in San Francisco. I was so impressed by the combination of flavors and textures that I knew I had to recreate it at home. After a few tries, I finally came up with this recipe, which I think is even better than the original. The key to this dish is to roast the vegetables until they're slightly browned and caramelized. This brings out their natural sweetness and gives the pilaf a delicious smoky flavor. I also like to add a bit of dried oregano to the roasted vegetables, which gives them a subtle herbal flavor. Once the vegetables are roasted, they're added to the cooked quinoa and wild rice and tossed to combine. The pilaf is then seasoned to taste with additional salt and pepper, and it's ready to serve.
Quinoa and Wild Rice Pilaf with Roasted Vegetables Quinoa and Wild Rice Pilaf with Roasted Vegetables Quinoa and Wild Rice Pilaf with Roasted Vegetables Quinoa and Wild Rice Pilaf with Roasted Vegetables
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup quinoa, rinsed and drained
  • 1 cup wild rice, rinsed and drained
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 teaspoon dried oregano
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Spread the chopped vegetables on a baking sheet and toss with olive oil, oregano, and salt and pepper to taste.
  3. Roast the vegetables for 20-25 minutes, or until tender and slightly browned.
  4. Meanwhile, cook the quinoa and wild rice according to the package directions.
  5. Once the quinoa and rice are cooked, fluff them with a fork and transfer them to a large bowl.
  6. Add the roasted vegetables to the bowl and stir to combine.
  7. Season the pilaf to taste with additional salt and pepper, if desired.
  8. Serve warm and enjoy!
Why It Works
  • The combination of quinoa and wild rice gives the pilaf a nutty flavor and chewy texture.
  • Roasting the vegetables until they're slightly browned and caramelized brings out their natural sweetness and gives the pilaf a delicious smoky flavor.
  • Adding a bit of dried oregano to the roasted vegetables gives them a subtle herbal flavor.
  • The pilaf is a great way to use up leftover vegetables.
  • It's also a great make-ahead dish that can be reheated for a quick and easy meal.