Quinoa Broccolini One Pot Pilaf

My brother, Bill Scharman, has been creating more great recipes with quinoa, but this one is made with broccolini. This particular recipe is his wife, Mary's, favorite side dish. Actually, it doesn't need to be just a side dish. Quinoa is one of the few grains that is a complete protein so it stands on its own. But if you desire, add some rotisserie chicken or fish and call it a meal.
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1/2 to 1 cup (as desired) onion, chopped 1 tsp olive oil 1 1/2 cup water 2 tsp organic reduced sodium Better Than Bouillon base, vegetarian or chicken 1 cup quinoa, uncooked (white or red) 2 cups broccolini, chopped (including stem) 1/4 cup cranraisins and/ or golden raisins 1/4 to 1/2 cup silvered almonds, toasted


1) Chop 1/2 an onion. In a sauce pan, saute onion with olive oil over medium high heat until translucent. Add water, base, and quinoa to pan. When it comes to a boil, put the lid on the pan and turn the heat to low. Cook on low for 20 minutes total, but set the timer for 10 minutes. Meanwhile, chop broccolini. Cut the stems about 1/2 inch long and stop cutting at the base of the broccolini flower. Some of the flowers may need to be cut in half to keep the flowers similar in size but, for the most part, they remain as whole flowers. Keep the stems and flowers separated. After 12 minutes of cooking, add the broccolini stems, raisins/cranraisins (I use both golden raisins and cranraisins to add up to 1/4 cup) and almonds to the pot, keeping the time the lid is off to a minimum. After 5 minutes, quickly add broccolini flowers; again, put the lid on as soon as possible. After 3 more minutes, the broccolini is finished cooking and is tender with an intense green color. Fluff quinoa pilaf with a fork and serve.


  • Johnc170
    September 26, 2014

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    • Judith Scharman
      September 26, 2014

      You can use anything of mine as long as you link it back to my blog. Thanks for reading my blog! Good luck! What is your blog?

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