Side Dishes > Gluten-Free Side Dishes > Naturally Gluten-Free Sides > Rice Dishes (GF)

Quinoa and Wild Rice Pilaf with Roasted Vegetables

A hearty and flavorful gluten-free pilaf featuring quinoa, wild rice, and a medley of roasted vegetables. This dish is packed with nutrients and makes a satisfying side for any meal. Naturally gluten-free and easily customizable with your favorite seasonal vegetables.

Prep Time
15 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 1/2 cup Quinoa
  • 1/2 cup Wild rice
  • 2 cups Vegetable broth
  • 1 cup Broccoli florets
  • 1 cup, chopped Carrots
  • 1 cup, chopped Red bell pepper
  • 2 tablespoons Olive oil
  • 2 cloves, minced Garlic
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper

Prepare the Quinoa and Wild Rice

Rinse the quinoa and wild rice separately under cold water. This removes any bitterness from the quinoa and cleans the wild rice.

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the broccoli florets, chopped carrots, and red bell pepper with olive oil, salt, pepper, and dried thyme on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Cook the Quinoa and Wild Rice

While the vegetables are roasting, combine the rinsed quinoa, wild rice, vegetable broth, and minced garlic in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the grains are cooked through and the liquid has been absorbed.

Combine and Serve

Once the quinoa and wild rice are cooked, fluff with a fork. Gently stir in the roasted vegetables. Serve warm as a side dish or light meal.

Nutrition Facts Estimated per 100g of product

Calories: 120 kcal
Carbohydrates: 20g
Protein: 4g
Fat: 3g
Fiber: 3g

Other Considerations for Nutrition

Use low-sodium vegetable broth to reduce sodium content. Add nuts or seeds for extra protein and healthy fats.

← Lemon Herb Quinoa with Roasted Vegetables Roasted Rainbow Vegetables with Herbs →

FAQ

  • Can I use different vegetables?

    Yes, feel free to substitute your favorite vegetables. Good options include sweet potatoes, Brussels sprouts, asparagus, or zucchini. Adjust the roasting time as needed.
  • How can I make this dish vegan?

    This recipe is already vegan as it uses vegetable broth and plant-based ingredients.