Saffron Quinoa Pilaf

Note: this dish is intended to be served alongside my Mediterranean Pistachio Crusted Tofu.

Creating a pilaf by adding vegetables and herbs to a grain is a simple way to take the flavor of your dish to the next level. The saffron adds a beautiful color and unique dimension to the quinoa. If saffron is not available, feel free to leave it out – you will still have a lovely pilaf to compliment the Mediterranean Pistachio Crusted Tofu.


  • 1 and ¼ cups quinoa, rinsed and drained well
  • 2 and ¼ cups vegetable stock or water
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon saffron threads
  • ¼ cup thinly sliced green onion
  • 1 to 2 tablespoons finely chopped flat leaf parsley, basil or your favorite herb


  1. Place the quinoa, vegetable stock, salt, and saffron threads in a pot over high heat. Bring to a boil.
  2. Cover, reduce the heat to low, and simmer until all liquid is absorbed, approximately 15 minutes. Allow to sit for 5 minutes longer.
  3. Add the remaining ingredients and gently mix well.
  4. To serve, place quinoa in a ramekin, ring mold or 1 cup measuring cup and press firmly down. Flip on to each serving plate before adding Pistachio Tofu and Mediterranean Vegetables.

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