Cajun Quinoa Pilaf

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This Cajun Quinoa Pilaf is a healthy vegan one-pot meal that is flavorful and easy to prepare. Quinoa is seasoned with onion, celery, bell peppers, and Cajun/Creole seasoning. It is cooked in a flavorful seasoned vegetable broth with the option to add your favorite vegan sausage. 

Cajun Quinoa Pilaf

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. 

quinoa pilaf cajun style in a white bowl on a grey backgroun

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

Vegan pilaf ingredients collage

How To Make Cajun Quinoa Pilaf

  1. 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. 
  2. Stir in green onion, Cajun/Creole seasoning, and thyme and cook for one minute.
  3. 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. 
  4. Stir in cooked sausage slices if using. 
  5. 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

  1. Add extra liquid if quinoa is not tender. 
  2. It is important to rinse quinoa, some people are allergic to the substance coating quinoa. 
  3. Substitute the sausage with your favorite vegan meat substitute.

Other Gluten-Free Vegan Southern Recipes To Try

  1. Sausage Gravy
  2. Gluten-Free Vegan Cornbread
  3. Gluten-Free Vegan Pecan Pie
  4. Vegan Pot Pie
  5. Vegan Chicken And Dumplings

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Overlay vegan quinoa pilaf, quinoa cooked with onion, garlic, celery bell pepper and Creole seasoning

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
175 kcal / 732 kJ
Fat:
16 g
Protein:
9 g
Carbs:
20 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
25 min
Ready in:
35 min
For:
10 servings

Ingredients

Instructions

  1. 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. 
  2. Stir in green onion, Cajun/Creole seasoning, and thyme and cook for one minute.
  3. 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. 
  4. Stir in cooked sausage slices if using. 
  5. Season with salt to taste and cayenne pepper to taste and serve.
  6. 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. 

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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1 Comment
  1. Melina
    February 17, 2020

    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.