Ingredients for Quinoa Buckwheat Pilaf
- 1 cup quinoa
- Buckwheat Groats
- 2 cups water
- 1 tablespoon butter
- Sea Salt
- Ground Black Pepper
- 1 shallot, finely chopped
- Carrot
- Frozen Corn
- Frozen Peas
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Quinoa Buckwheat Pilaf? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Quinoa Buckwheat Pilaf
- Rinse 1 cup quinoa under cold water until the water runs clear.
- In a large dry skillet over medium heat, toast the rinsed quinoa for 2-3 minutes, stirring frequently, until lightly browned.
- Set the toasted quinoa aside.
- Rinse 1/2 cup buckwheat under cold water until the water runs clear.
- In the same skillet, toast the buckwheat for 2-3 minutes, stirring frequently, until lightly browned.
- Set the toasted buckwheat aside.
- In a medium saucepan, combine 2 cups of water, 1 tablespoon butter, 1 finely chopped shallot, and your desired seasonings (see suggestions below). Bring to a boil.
- Add the toasted quinoa and buckwheat to the boiling water. Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the grains are tender.
- Five minutes before the end of cooking time, stir in 1 cup of your favorite chopped vegetables (e.g., carrots, peas, zucchini).
- Fluff with a fork and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
0g
Fat
10g
Carbs
5g
