Quinoa rice pilau with dill & roasted tomatoes

Quinoa rice pilau with dill & roasted tomatoes

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(25 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Serves 4 - 6
Whip up a quinoa rice marvel in minutes - it's superhealthy and counts as 1 of 5-a-day

Nutrition and extra info

  • Healthy


  • kcal412
  • fat22g
  • saturates3g
  • carbs45g
  • sugars7g
  • fibre2g
  • protein11g
  • salt0.54g
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  • 250g cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 sticks celery, sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • ½ tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 garlic cloves, finely chopped
  • 100g basmati rice (brown or white)
  • 140g quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 2 x 20g packs dill, chopped
  • 500ml chicken or vegetable stock (from a cube is fine)
  • 50g pine nuts, toasted
  • white fish, such as sea bass, to serve


  1. Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.

  2. Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.

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Comments, questions and tips

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3rd Jul, 2019
This really is a lovely recipe. Served it to my daughter and after just the first mouthful she was telling me it was delicious ........ and I hadn’t even asked if she liked it. I didn’t have any celery so diced carrot and we don’t liked dill so I chopped up some spinach. Have now bought celery to try it again. Used sea bass before but will try it with cod second time around.
15th Jun, 2019
Ooooh this is deceptively yummy! Like the quinoa rice combo will use that in other dishes. Probs doesn’t need two packs of dill, I only used one (30g) one it was plenty. I think the pic has fresh dill and celery added to it as it doesn’t stay that green when cooked. It makes a nice salad the day after . Served with pan fried sea bass but would also be lovely with halloumi.
20th Apr, 2015
I loved this. It was easy to make (although it took longer than 12-15 minutes) and really tasty.
Frantic Flapjack
10th Jul, 2014
I swapped couscous for the quinoa and rice to speed things up. I used vegetable stock instead of plain water to rehydrate the couscous and then followed the recipe, adding the onion mixture to the prepared cousous, along with the dill, tomatoes and pine nuts. Served with baked tilapia fillets.
6th Sep, 2013
Delicious! I cooked this for myself as I was on my own, so halved the quantity and there was some left. My basmati rice tes 25 minutes to cook so I used a litte more tick and cooked for longer. Will definitely make for myself and my husband next time
26th Aug, 2013
My favourite quinoa recipe to date. Easy to make too. The cumin seeds seem to add that little extra something to this dish, and it tastes great cold the next day too.
3rd Apr, 2013
1st attempt at cooking quinoa and I was pleasantly surprised. I was a bit confused as to whether I needed to cook the quinoa first or add it in raw with the rice as the packet seemed to say 20mins cooking time for the quinoa rather than 12-15mins in this recipe. Anyway, added it raw with the rice but found the cooking time in general to be longer for both the white basmati & quinoa. Left out the celery and substituted coriander for dill and was really pleased at this dish and will definitely repeat again. Really lovely flavours and extremely nice with griddled salmon.
20th Mar, 2013
Excellent recipe, everyone loved it! Skipped both celery and cumin (can't stand either) and used chives, as I had no dill... so I suppose it's also very flexible. I think the pilau method it what makes this recipe, which lends itself to many variations. I've also tried it with more chickpeas and tomatoes as a light meal, no fish, and it was great.
10th Nov, 2012
This dish is amazing and easy. I do this when I'm showing off to friends as I can cook this and host very easily. This is a form favourite it house.
11th Sep, 2012
Lovely recipe, very easy and will be cooking it again.


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