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recipes 2003 06 herbed quinoa pilaf salad
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(138)
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A super healthy way to start the day.
4.4
(4.4)
Vegan
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Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.
3.0
(3.07)
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Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.
4.6
(4.58)
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If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.
4.6
(4.57)
4.0
(3.83)
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Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.
5.0
(5)
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Muffins! Burgers! Okay, yes, salads!
3.6
(3.62)
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It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.
5.0
(4.85)
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Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end.
4.3
(4.28)
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
4.7
(4.67)
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Slices of this bright and lemony greens-packed pilaf hold their shape once wrapped in a simple yogurt dough and baked until golden brown.
5.0
(5)
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Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
5.0
(5)
Easy
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
Vegan
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Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.
4.6
(4.55)
Quick
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For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.
3.0
(3.01)
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4.0
(4)
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.6
(4.62)
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In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for the “supergrain” quinoa.
4.0
(3.92)
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In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.
4.4
(4.4)
Quick
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Feel free to use cooked bulgur, barley, or couscous instead of quinoa.
4.3
(4.32)
Quick
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
5.0
(5)