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Parsley Quinoa and Brown Rice Pilaf
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5 from 1 vote

Parsley Quinoa and Brown Rice Pilaf

The pilaf gets a flavor and protein bump from the quinoa. Recipe makes about 8 servings.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: Vegan, Vegetarian
Keyword: quinoa, rice, parsley
Servings: 8 servings.


  • 1 tablespoon avocado or grapeseed oil
  • ½ cup chopped onion
  • 1 cup long-grain brown rice
  • 1 cup tri-color quinoa , rinsed
  • 3 ½ cups vegetable broth
  • ¾ cup very finely chopped parsley
  • Grated zest and juice of 1 lemon


  • In a saucepan over medium flame, heat the oil.
  • Add the onion and cook and stir until the onion is translucent.
  • Stir in the brown rice and cook so the rice gets a bit brown and begins to crackle.
  • Stir in the rinsed quinoa and the vegetable broth.
  • Cover the pan. Allow the grains to come to a boil, and then lower the heat to the lowest setting possible.
  • Cook without stirring, 35 to 45 minutes. (To check if the liquid has been absorbed or not, tilt the pan to the side.)
  • Remove from heat and let stand 5 minutes.
  • With a fork, mix in the parsley, lemon zest and juice. 


  • I use 2: 1 ratio, liquid to rice. Quinoa doesn’t need as much water—1 ½: 1. When rice and quinoa are steamed together, reduce the vegetable stock so the rice doesn’t absorb extra liquid and become sticky.
  • Quinoa grows with a natural pesticide coating called saponin. Saponin doesn’t harm humans; it just makes the quinoa bitter if not rinsed well.