Spiced Quinoa Pilaf with Dates and Almonds
Fluffy quinoa simmered with onion, ginger, cinnamon and turmeric, then folded with sweet Medjool dates, toasted almonds, lemon and fresh herbs. A fragrant, golden Middle Eastern-style side for roasted chicken, lamb or vegetables.
- Prep
- 12 min
- Cook
- 32 min
- Wait
- 10 min
- Total
- 54 min
- Makes
- About 6 cups (6 side-dish servings)
Steps
Before you start
- Measure the quinoa and broth exactly. The 1 to 1½ ratio (by volume) works only after the quinoa has been rinsed and drained well.
- Pit the Medjool dates if they are not already pitted. Run a knife along the top and pull out the pit.
- Use a pot with a tight-fitting lid. Steam escaping during the simmer is the most common cause of crunchy, undercooked quinoa.
- Have all spices measured before you start. They cook for only about a minute and can burn quickly.
Rinse the quinoa
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 1 minute, stirring with your hand, to wash off the bitter natural coating (saponin).
- Shake the sieve well and let the quinoa drain for 2 minutes.
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Ready when: Water runs clear and no soapy foam remains.
Tip: Drain thoroughly. Extra clinging water will make the pilaf soft and wet.
Prep the aromatics
- Finely dice the onion, mince the garlic, grate the ginger, and chop the dates into ½-inch pieces.
- Zest the lemon, then juice it.
- Chop the parsley and mint (if using).
- Keep the dates, lemon and herbs aside for later steps.
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Tip: Dip your knife in hot water if the dates stick to it.
Toast the almonds
- Set the saucepan over medium-low heat.
- Add the sliced almonds and toast, stirring often, for 4 to 5 minutes.
- Tip them onto a plate right away so they stop cooking.
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Ready when: Almonds are light golden at the edges and smell nutty.
Tip: Sliced almonds go from golden to burnt in seconds. Do not walk away.
Soften the onion
- Return the same pot to medium heat and add the olive oil.
- When it shimmers, add the diced onion and a pinch of the salt.
- Cook, stirring every minute, for 5 to 6 minutes.
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Ready when: Onion is soft and translucent with only a few pale golden edges.
Tip: If the onion browns quickly, lower the heat a notch.
Bloom the spices
- Add the garlic, ginger, cinnamon, turmeric, cumin and black pepper.
- Stir constantly for 30 to 45 seconds.
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Ready when: The mixture smells strongly fragrant and looks deep golden-orange.
Tip: Spices burn fast in a dry pot. If anything sticks, add a splash of broth.
Toast the quinoa
- Add the drained quinoa and stir to coat in the spiced onions.
- Cook for 2 minutes, stirring, to dry the grains and toast them lightly.
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Ready when: Grains look dry, separate and smell slightly nutty.
Add broth and boil
- Pour in the broth and the remaining salt, and stir once.
- Raise the heat to high and bring to a full boil, about 3 minutes.
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Ready when: Large bubbles break across the whole surface.
Tip: Taste the broth. If yours is very salty, use only ½ teaspoon salt in total.
Cover and simmer
- Reduce the heat to low, cover with the lid, and simmer undisturbed for 15 minutes.
- Do not lift the lid or stir.
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Ready when: Surface has small steam holes, the liquid is absorbed, and the grains show a tiny white spiral tail.
Tip: If you can hear sizzling at the end, the pot is dry. Remove from the heat immediately.
Steam with the dates
- Turn off the heat.
- Scatter the chopped dates over the quinoa without stirring, replace the lid (put a clean towel under it if you like), and rest for 10 minutes.
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Ready when: Grains are tender with a slight bite and no liquid pools at the bottom.
Tip: Resting is what keeps the grains fluffy rather than gummy.
Fluff and finish
- Fluff the quinoa with a fork, gently separating the grains and the dates.
- Fold in the toasted almonds (save a spoonful for the top), lemon zest, lemon juice, parsley and mint.
- Taste and add salt or more lemon juice if needed.
- Serve warm, topped with the reserved almonds.
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Ready when: Grains are separate, golden and fluffy, with dates and herbs evenly spread.
Tip: Fold gently. Stirring hard breaks the grains and makes the pilaf mushy.
Good to know
Tips
- Do not skip the rinse. Unrinsed quinoa can taste bitter or soapy.
- Keep the lid on during both the simmer and the rest. Escaping steam is what leaves quinoa crunchy or wet.
- Add the lemon juice at the end. Cooking it with the quinoa dulls its brightness and balances the sweet dates.
- For a main dish, stir in 1 can (15 oz / 425 g) of drained chickpeas with the dates and heat through during the rest.
Make ahead
Cook the pilaf through step 9, cool completely, and refrigerate for up to 2 days. Reheat, then fluff and fold in the almonds, lemon and herbs just before serving so they stay fresh and crunchy.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 4 days, keeping the almonds separate if possible. Freezer: up to 2 months in a freezer-safe container (thaw overnight in the fridge). Reheat in a covered skillet over medium-low heat with 1 to 2 tablespoons of water or broth for 4 to 5 minutes, or microwave covered for 1 to 2 minutes, stirring halfway.
Substitutions
- sliced almonds → Chopped pistachios or pine nuts. Toast for the same time, watching closely, as pine nuts brown faster.
- Medjool dates → Dried apricots or golden raisins. Use the same weight (115 g). Chop apricots to ½-inch pieces.
- low-sodium vegetable or chicken broth → Water plus an extra ¼ teaspoon salt. The pilaf will be milder, so rely more on lemon and herbs.
- white quinoa → Tri-color or red quinoa. Red and tri-color quinoa are slightly chewier. Simmer for 17 to 18 minutes.