It's lunch time!  Which means it's quinoa time! For a wholesome and slightly out-of-the-ordinary lunch, Chef A prepares a quinoa pilaf salad. (Ashley Chase/MNN & Nick Scott/MNN)


Lunch Quinoa Pilaf


  • 1 cup water
  • 1 teaspoon of vegetable, chicken, or beef bouillon
  • 1/2 cup quinoa
  • 1 lime, juiced
  • 2-3 tablespoons agave nectar (or honey)
  • Dash sea salt and cracked pepper
  • 1-2 tablespoons scallions
  • Dried cranberries and apricots, to taste
  • 2 teaspoons fresh cilantro
  • Pistachios, to taste
  • Golden raisins, to taste


  1. Bring 1 cup of water and 1 teaspoon of bouillon to a rapid boil.
  2. Stir 1/2 cup of quinoa in to boiling liquid and reduce to a simmer. Simmer for 15-20 minutes.
  3. Allow quinoa to cool for 15 minutes.
  4. As you wait for the quinoa to cool, you can take that time to prepare the dressing. Simply mix the juice of 1 lime, 2-3 tablespoons of agave nectar (or honey), and salt & pepper to taste.
  5. Once the quinoa has cooled, add scallions, dried cranberries, fresh cilantro, 2-3 teaspoons of pistachios (or nut of choice), raisins, and dried apricots (all to taste).
  6. Add dressing to quinoa mixture and lightly stir. Enjoy!


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