QUINOA PILAF
A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.
Provided by JBUCK123
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g
VEGETABLE QUINOA PILAF
Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.
Provided by Laura Jull
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
- Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
- Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 195 calories, Carbohydrate 29.1 g, Fat 6.5 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 4.8 g
QUINOA PILAF WITH CHICK PEAS, POMEGRANATE, AND SPICES
Two superfoods in one dish! Pomegranate juice is considered by many nutritionists to be a superfood, with powerful antioxidant properties and cancer-fighting benefits. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
- Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
- Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 283 milligrams, Sugar 5 grams
QUINOA PILAF
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
- Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.
VEGETABLE QUINOA PILAF
Make and share this Vegetable Quinoa Pilaf recipe from Food.com.
Provided by Bayhill
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse quinoa with cold water according to the directions on the package; drain.
- In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
- In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
- Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
VEGETARIAN QUINOA PILAF
A yummy dish that is packed with nutrients! A stir fry of quinoa mixed with zucchini, bell peppers, broccoli, and pear. Serves 2-4
Provided by RatatoullieRosey
Categories Grains
Time 20m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a sauce pan add dry quinoa and water; bring to a boil then cover and reduce heat to simmer for 10-15 minutes. You will know quinoa is done when all the water is absorbed and the quinoa looks slightly transluscent.
- While the quinoa is cooking; warm up a frying pan to medium heat and add the oil.
- Mince the garlic and chop all other vegetables (and pear) into very small cubes (they need to be small so that they mix well with the quinoa and so you get a piece of everything with each bite).
- Add garlic, and all chopped veggies (and pear) to frying pan, mixing occasionally. Cook until veggies are soft (~5-6 minutes).
- Once qunoa is done add it to the frying pan and veggies.
- Add the teriyaki (or soy) sauce (and butter if desired); season to taste.
- Garnish with a sprig of parsley or chives and serve (can be served hot or cold; I prefer hot).
- Enjoy!
Nutrition Facts : Calories 323, Fat 8.3, SaturatedFat 1.1, Sodium 478.1, Carbohydrate 53.5, Fiber 7.1, Sugar 8.7, Protein 10.6
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