QUINOA PILAF WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 7
Steps:
- Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
- Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
- When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
INDIAN-SPICED QUINOA WITH RAISINS AND PINE NUTS
I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet.
Provided by PDX Meems
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
- Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
Nutrition Facts : Calories 265.6, Fat 11.1, SaturatedFat 1.2, Sodium 5.2, Carbohydrate 36, Fiber 3.7, Sugar 5, Protein 7.3
QUINOA WITH GARLIC,RAISINS AND PINE NUTS
Steps:
- Foodnetwork
QUINOA SALAD WITH DRIED FRUIT AND NUTS
This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
Provided by NATALIE17
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g
QUINOA WITH CAULIFLOWER, CRANBERRIES AND PINE NUTS
I've been looking for quinoa recipes and found this one in Vegan Express by Nava Atlas. She recommends using a fragrant oil such as walnut oil or untoasted sesame oil but olive oil may be substituted if those oils aren't available.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine quinoa with 2 1/2 cups water in a saucepan; bring to a simmer.
- Cover and simmer gently for 15 minutes, or until water has been absorbed.
- While quinoa is cooking, heat 1 tablespoon oil in a large skillet or stir-fry pan; add onion and saute over medium-low heat until golden.
- Add cauliflower and about 1/3 cup water; cover and cook 5 minutes, or until cauliflower is just tender.
- Once quinoa is done, add it to the cauliflower mixture; add cranberries, pine nuts and parsley.
- Toss together then remove from heat.
- Drizzle in remaining oil and season with salt and pepper.
- Serve immediately.
QUINOA WITH CAULIFLOWER, CRANBERRIES, AND PINE NUTS
Steps:
- Combine the quinoa with 2 1/2 cups water in a saucepan and bring to a simmer. Cover and simmer gently for 15 minutes, or until the water is absorbed.
- Meanwhile, heat 1 tablespoon of the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat until golden. Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender.
- Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, pine nuts, and parsley. Toss together, then remove from the heat. Drizzle in the remaining oil and season with salt and pepper. Serve at once.
- Menu Suggestions
- Team this lively grain dish with Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) and steamed green beans, Brussels sprouts, or asparagus.
- Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111). Add a simple salad of greens and tomatoes to this meal.
- The quinoa is a nice complement to any easy tofu dish, such as Sautéed Tofu or BBQ-Flavored Skillet Tofu (both on page 62), along with any colorful salad.
- nutrition information
- Calories: 416
- Total Fat: 16g
- Protein: 13g
- Carbohydrates: 59g
- Fiber: 8g
- Sodium: 60mg
CRISP QUINOA CAKES WITH PINE NUTS AND RAISINS
Provided by Mark Bittman
Categories brunch, lunch, weekday, appetizer, dessert, main course, side dish
Time 1h15m
Yield 8 to 10 cakes
Number Of Ingredients 9
Steps:
- Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 27 grams, Carbohydrate 73 grams, Fat 38 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 400 milligrams, Sugar 12 grams
QUINOA WITH GARLIC, PINE NUTS AND RAISINS RECIPE
Provided by caligma
Number Of Ingredients 8
Steps:
- In a med sized saucepan, add toasted Quinoa to chicken broth. Bring to a boil. cover and lower heat. cook for 10 to 12 minutes. Remove from heat and set aside. Toast the pine nuts, set aside. Brown garlic in the 2 Tbsp. olive oil. Fluff Quinoa with a fork, add the pinenuts, garlic, oil, 1/4 c. raisins, and the parsley. Toss Corrected seasonings and serve.
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TOASTED QUINOA W/RAISINS & PINE NUTS - HEALTHY BY 40
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5/5 (1)Total Time 50 minsServings 6Calories 190 per serving
- Place the quinoa in a medium to large-sized saucepan and cook, stirring occasionally, over medium-high heat until the quinoa is toasted and fragrant (takes ~3-4 minutes). Once the quinoa is toasted, add the water and bring to a boil, then reduce heat to low, cover and cook for ~15 minutes, until all the liquid has been absorbed. When the quinoa is done, add in the ground coriander, ground cardamom and salt, cover pan again and allow to sit covered while you toast the pine nuts.
- Toast the pine nuts by placing them in a skillet and cooking over medium-high heat, stirring frequently, until golden brown and fragrant (takes ~5 minutes).
- Add the pine nuts, raisins, garlic-infused olive oil and parsley to the pan with the quinoa. Mix everything together and re-fluff the quinoa. Taste test and add additional salt, if desired/needed, then serve immediately.
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