Vegan Cajun Quinoa Pilaf is the perfect recipe to add to your meal prep rotation, it is a versatile recipe, add your favorite veggies and make it your own. Serve you one pot pilaf with Southern Black-Eyed Peas, Smothered Tofu or Sothern Style Collard Greens.
I decided to prepare this version in celebration of Black History Month. Black History Month is a yearly celebration highlighting the achievements of blacks in US history.
I’m celebrating the gift of Cajun/Creole cooking as a part of the tapestry of American culture and people, similar to a melting pot of flavors all in one pot.
Cajun Quinoa Pilaf Ingredients
- Olive Oil – Avocado oil is a great option.
- Onion
- Garlic
- Celery
- Bell Pepper – Traditional green bell peppers are used but I prepare red.
- Green Onion –
- Thyme
- Creole Seasoning – Use your favorite storebought Cajun/Creole blend or make this Homemade Creole Seasoning.
- Quinoa – technically a seed, it is sold in most mainstream supermarkets or online Here. Place quinoa in a fine-mesh strainer and rinse properly.
- Vegetable Broth
How To Make Cajun Quinoa Pilaf
- Heat oil in a medium pot over medium-high heat. Add onion, garlic, celery, bell pepper, cook until onion is soft about 2-3 minutes.
- Stir in green onion, Cajun/Creole seasoning, and thyme and cook for one minute.
- Add Quinoa, vegetable broth, and stir. Bring pilaf to a boil, cover pot, reduce heat to simmer for 20 minutes or until all the liquid as evaporated.
- Stir in cooked sausage slices if using.
- Season with salt to taste and cayenne pepper to taste serve.
To prepare sausage: heat oil in a skillet add sausage slices and cook until brown, remove from heat and set aside on a plate or bowl.
Tips For Making Quinoa Pilaf
- Add extra liquid if quinoa is not tender.
- It is important to rinse quinoa, some people are allergic to the substance coating quinoa.
- Substitute the sausage with your favorite vegan meat substitute.
Other Gluten-Free Vegan Southern Recipes To Try
- Sausage Gravy
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Pecan Pie
- Vegan Pot Pie
- Vegan Chicken And Dumplings
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: American
Nutrition
(Per serving)- Energy: 175 kcal / 732 kJ
- Fat: 16 g
- Protein: 9 g
- Carbs: 20 g
Cooking Time
- Preparation: 10 min
- Cooking: 25 min
- Ready in: 35 min
Ingredients
- 2 tablespoons avocado oil, or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 stalk celery
- 1 medium red bell pepper, chopped
- 1 green onion, chopped
- 1 sprig thyme
- 1 teaspoon Creole seasoning
- 1 1/2 cups white quinoa, uncooked
- 2 cups vegetable broth
- 2 vegan sausages, sliced (optional)
- salt, to taste
- pinch of Cayenne pepper
- Green onion slices, for garnish
Instructions
- Heat oil in a medium pot over medium-high heat. Add onion, garlic, celery, bell pepper, cook until onion is soft about 2-3 minutes.
- Stir in green onion, Cajun/Creole seasoning, and thyme and cook for one minute.
- Add Quinoa, vegetable broth, and stir. Bring pilaf to a boil, cover pot, reduce heat to low and cook for 20 minutes or until all the liquid as evaporated.
- Stir in cooked sausage slices if using.
- Season with salt to taste and cayenne pepper to taste and serve.
- To prepare sausage: heat oil in a skillet add sausage slices and cook until brown, remove from heat and set aside on a plate or bowl.
Very, very delicious. Even the quinoa hater in our home went for seconds. I also made the Southern Style Collard Greens and the Southern Black Eyed Peas to go along with it. Those were also very yummy even though I had to use curly kale and black eyed peas from a can. Collard greens and dry black eyed peas are hard to find in The Netherlands. Thank you very much for yet another great recipe.