Quinoa and Bitter Herb Pilaf with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A vibrant quinoa pilaf featuring bitter fresh herbs and a bright citrus vinaigrette that awakens the palate with every bite. This Mediterranean-inspired vegan recipe, ready in about 30 minutes, pairs quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 1 cup fresh dandelion greens, chopped
• 1 cup fresh arugula, chopped
• 1/2 cup fresh parsley, chopped
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; remove from heat and let stand covered for 5 minutes.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup chopped dandelion greens and 1 cup chopped arugula, cooking for 2 minutes until wilted but still slightly bitter.
4. Step 4: Fluff quinoa with a fork and transfer to a large bowl. Add sautéed shallots and greens along with 1/2 cup chopped fresh parsley.
5. Step 5: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp lemon zest, 1 tsp honey, 1 tbsp apple cider vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper to make the vinaigrette.
6. Step 6: Pour vinaigrette over quinoa mixture and toss to combine. Sprinkle 1/4 cup toasted pine nuts on top before serving.