Photo of Quinoa Pilaf by WW

Quinoa Pilaf

2 - 5
PersonalPoints™ per serving
Total Time
37 min
12 min
25 min
A Passover recipe that’ll add wonderful variety to your typical starchy side dishes. Try it with chopped dates and pecans, too.


Vegetable oil

1 tsp(s)

Uncooked shallot(s)

2 small, minced

Garlic clove(s)

1 clove(s), large, minced

Uncooked quinoa

1½ cup(s), rinsed (unless pre-rinsed purchased)*



Ground cinnamon

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Canned chicken broth

3 cup(s)

Salted dry-roasted pistachio nuts

cup(s), coarsely chopped


2 tbsp(s), fresh, chopped, or more to taste


  1. Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.
  2. Add quinoa; toast for 1 minute.
  3. Stir in raisins, cinnamon, salt and pepper.
  4. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.
  5. Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro.
  6. Yields about 1/2 cup per serving.


*To rinse quinoa, place quinoa in a fine-mesh sieve. Hold under cold running water until the water runs clear; drain well.