Toasted Red Quinoa with Pickled Vegetables

Nutty, tangy, and bursting with color, this Red Quinoa with Pickled Beets & Carrots is a vibrant side dish that’s as nourishing as it is beautiful. The toasted red quinoa brings a rich, earthy flavor, while the splash of red wine adds depth and a touch of sophistication. Fold in sweet‑tart pickled vegetables, and you have a dish that’s equal parts hearty and refreshing.

Toasted Red Quinoa Recipe

This recipe is all about bold contrasts—warm, nutty quinoa paired with the bright crunch of pickled beets and carrots. Aromatic spices like cumin, coriander, turmeric, and a hint of pepperoncino infuse every bite with warmth and gentle heat. Toasted pepitas add a subtle crunch, making the texture as satisfying as the flavor.

Perfect as a healthy lunch, a colorful dinner side, or part of a festive spread, this quinoa dish stands out for its balance of wholesome ingredients and vibrant personality. Serve it warm or at room temperature, drizzle with olive oil or chili oil for an extra kick, and watch it become the unexpected star of your table.

Toasted Red Quinoa with Pickled Vegetables

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• Author: Keith Recker

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Description

Quinoa is great for a filling lunch or dinner. 

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Ingredients

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• 1.5 cups red quinoa
• 1 cup red wine
• 1 cup chopped onion
• ½ cup chopped scallions, just the whites
• ¼ cup pepitas
• ¼ cup olive oil
• ¼ tsp crushed pepperoncino
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ cup chopped pickled beets
• ½ cup chopped pickled carrots

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Instructions

1. In a dry cast iron skillet, toast 1.5 cups red quinoa over medium high heat. Continue stirring for 2 or 3 minutes after the grains begin to pop, then turn off heat and decant into a heat proof bowl to cool.
2. Add olive oil, onions, pepitas and spices to warm skillet, and cook until onions are tender. Decant into a heat proof bowl.
3. Put the toasted quinoa back into the skillet. Follow cooking instructions on package.  Stir frequently to prevent scorching, particularly as the water is close to evaporating entirely. At that point, if the grains are still quite tough, add another ¼ cup water, and keep stirring. When water has evaporated, add red wine and stir until cooked away.
4. Add cooked onion mixture and stir until well blended. Add chopped beets and carrots until well combined. Let the dish rest in the skillet, covered, for a few minutes before serving. Drizzle with olive oil prior to eating – or with chili oil if you like spicy foods.

Styling by Keith Recker
Photography by Dave Bryce

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