QUINOA AND RICE PILAF
Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.
QUINOA CHARD PILAF
This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!
Provided by ASTROPHE
Categories 100+ Everyday Cooking Recipes Vegan
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
- Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 36.6 g, Fat 4.7 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 323.3 mg, Sugar 3.2 g
QUINOA PILAF
I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I don't usually have time to make it. This quick-cooking side is a tasty alternative. -Sonya Fox of Peyton, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.
Nutrition Facts : Calories 198 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
QUINOA PILAF
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the oil over medium heat. Add the shallot, tomatoes, peppers and red pepper flakes and cook, stirring often, until slightly softened and aromatic, about 4 minutes. Season with the salt and add the quinoa. Using a wooden spoon, stir to coat the quinoa in the oil. Add the chicken broth, stir and bring to a simmer. Reduce the heat to low, cover the pan and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Stir in the spinach to wilt and serve drizzled with olive oil.
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.
RAINBOW QUINOA PILAF
Quinoa is an ancient grain that contains complete protein, making it super-satisfying for a vegetarian main course or side dish. Ir's also quick-cooking compared to most whole grains - you can't ask for a better reason to enjoy it.
Provided by Chef mariajane
Categories Grains
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a fine mesh sieve, rinse quinoa well under cold running water. Drain and set aside.
- In a large measuring cup combine milk and vegetable broth. Heat in microwave on medium high for about 3 minutes or until steaming (or heat in a saucepan over medium heat).
- Meanwhile, in a large deep saucepan , melt butter over medium heat. Add onion, red pepper and 1/2 teaspoons salt and pepper and sauté for 5 minutes or until softened.
- Stir in frozen vegetables and sauté for 1 minute or until starting to thaw. Stir in quinoa and flour. Stir in heated milk mixture and bring to a simmer, stirring.
- Reduce heat to low, cover and simmer for 20 minutes or until quinoa is tender and most of liquid is absorbed.
- Remove from heat and let stand, covered for 5 minutes. Fluff with a fork and season to taste with salt and pepper.
- COOKING TIP: Extra pilaf makes a terrific salad to pack for lunch. Let it cool, cover and refrigerate for up to 2 days. Add crumbled Canadian Feta cheese, drained canned beans and lemon juice or balsamic vinegar to remoisten.
QUINOA VEGETABLE PILAF
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
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.
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
WILD RICE - QUINOA PILAF
This is a very good side dish to serve with fish or poultry. Adding some chopped red and/or green pepper would probably go nicely also.
Provided by ILuvRecipes
Categories Rice
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in oil 5 to 6 minutes.
- Stir in the nuts and quinoa and cook 1 to 2 minutes.
- Add broth and bring to a boil.
- Reduce heat to low, cover and simmer 18 to 20 minutes.
- Stir in wild rice. Cover and cook 2 to 3 minutes or until hot.
- Add salt and pepper to taste.
Nutrition Facts : Calories 171.2, Fat 5.5, SaturatedFat 0.6, Cholesterol 0.9, Sodium 312.3, Carbohydrate 25.8, Fiber 2.4, Sugar 2, Protein 5.6
QUINOA PILAF WITH CARDAMOM AND SAGE
Make and share this Quinoa Pilaf With Cardamom and Sage recipe from Food.com.
Provided by Whats Cooking
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in 1-quart saucepan over medium-high heat.
- Add onions, and sauté until they begin to brown.
- Lower heat to medium and add garlic and carrots.
- Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.
- Stir constantly for 2-3 minutes.
- Add chicken or vegetable stock and salt, and bring to a boil.
- Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.
- Gently stir in raisins, cover and allow to sit for 2-3 minutes.
- Add lightly toasted pine nuts, fluff with a fork, and serve.
Nutrition Facts : Calories 242.4, Fat 11.1, SaturatedFat 1.3, Cholesterol 2.4, Sodium 516.5, Carbohydrate 30.6, Fiber 2.7, Sugar 5.9, Protein 7
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