The spices in this dish were amazing. The combination of turmeric, ginger, cardamom, and cinnamon were a hit! I also really loved the artichokes. This took plain old quinoa to another level. Chef Simone suggested adding this with grilled or sauteed chicken breast, but I think this is so good you could eat it as a meal by itself.

Spiced Quinoa Pilaf [Sassool Cafe]

Prep time40 minutes
By author Simone Saleh


  • 1 tablespoon Olive Oil
  • 3 cloves Garlic (Minced)
  • 3 stalks Celery (Chopped)
  • 2 Large Carrots (Chopped)
  • 1 cup Dry Quinoa
  • 1 bag Frozen Artichoke Bottoms (Thawed and Cubed)
  • 4 cups Hot Water
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Cardamom
  • 1 teaspoon Cinnamon
  • Parsley (for Garnish)
  • 4oz Halloumi Cheese (Chopped in 1/2 Inch Cubes (Optional))


Step 1
Heat olive oil in a pot and then add minced garlic; let sit until it becomes fragrant.
Step 2
Heat olive oil in pan and add diced onion, let sit until it become translucent and then add in the garlic. Stir and then let sit for about 2 minutes.
Step 3
Add in the dry quinoa, along with the cubed artichokes, stir once and let cook for 4 more minutes.
Step 4
Add all spices, followed by the hot water. Cook for about 20 minutes, or until the quinoa has absorbed the water. Garnish with parsley before serving.
Step 5
After quinoa is ready, mix in ½” cubes of sautéed halloumi cheese and mix well before serving. [Optional]