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Basmati Quinoa Pilaf

  • PREP TIME: 20 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 12
  • LEVEL: Intermediate
Basmati Quinoa Pilaf

Mix quinoa and basmati rice for a light, fluffy pilaf with extra protein.
carbs 7.5g


  • 1/2 cup brown basmati rice
  • 1/2 cup quinoa
  • 1 tbsp extra virgin olive oil
  • 1/2 fresh leek
  • 1/2 small red bell pepper
  • 1 cup low sodium vegetable broth
  • 3/4 cup cold water
  • 1/2 tsp salt


  1. Place rice and quinoa in mesh strainer and rinse for 2 minutes. Transfer to small bowl and set aside.
  2. Slice leek lengthwise and rinse well. Cut white part into thin slices. Dice red bell pepper.
  3. In large saucepan, over medium heat, warm oil. Add leeks and red peppers. Sauté 3 minutes.
  4. Add rice and quinoa and continue to sauté, stirring for 2 more minutes or until the grains are fragrant and coated with oil.
  5. Add broth, water, and salt. Bring to boil, then reduce heat, cover, and simmer for 20 minutes.
  6. Remove pan from heat and allow to rest for 10 minutes, covered. Fluff with a fork and serve.


For a complete vegetarian meal, serve this pilaf with black bean salsa and cucumbers and yogurt with mint. This pilaf would pair equally well with baked or grilled salmon.

Nutrition Information

Per serving — 45 calories; 7.5 carbohydrates; 0.5g fiber; 0g saturated fat; 1g protein; 73.5mg sodium

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