Quinoa Pilaf With Corn Jalapenos Best Light Food

QUINOA PILAF

Quinoa Pilaf image

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

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.

QUINOA AND BEAN PILAF

Quinoa and Bean Pilaf image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
2 stalks celery, diced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
Pinch of cayenne pepper
Kosher salt
1 cup quinoa
2 15-ounce cans black and/or kidney beans, drained and rinsed
4 cups baby spinach (about 3 ounces)
1/2 cup shredded cheddar or pepper jack cheese
Hot sauce, for serving (optional)

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, scallion whites and celery and cook, stirring, until soft, about 5 minutes. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Add up to 1/4 cup more water if necessary.
Remove the skillet from the heat and stir in the spinach until just wilted. Stir in 1/2 teaspoon salt and half each of the scallion greens and cheese. Divide among bowls and sprinkle with the remaining scallion greens and cheese. Serve with hot sauce.

Nutrition Facts : Calories 394, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 724 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams

QUINOA VEGETABLE PILAF

Quinoa Vegetable Pilaf image

If you've never tried quinoa, this colorful side dish makes a great introduction. The combination is wonderful. -Jill Heatwole, Pittsville, Maryland

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons finely chopped onion
2 tablespoons chopped carrot
1/2 teaspoon canola oil
1/4 cup uncooked jasmine rice
1/4 cup quinoa, rinsed
1 cup chicken broth
1/8 teaspoon pepper
1/3 cup chopped fresh broccoli

Steps:

In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.