Pumpkin Seed Quinoa Pilaf Recipes

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QUINOA PILAF



Quinoa Pilaf image

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

1 tablespoon vegetable oil
½ cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

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

QUINOA PILAF WITH CHICK PEAS, POMEGRANATE, AND SPICES



Quinoa Pilaf with Chick Peas, Pomegranate, and Spices image

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

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, cooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed
1/4 cup pomegranate seeds
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

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

ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS



Roasted Butternut Squash Quinoa with Pumpkin Seeds image

Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.

Provided by Soup Loving Nicole

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 34m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon light brown sugar
1 ½ cups 1-inch cubes peeled, seeded butternut squash
1 tablespoon olive oil
1 ½ cups quinoa, rinsed and drained
3 cups Swanson® Chicken Broth
½ cup raw pumpkin seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
  • Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
  • Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
  • Stir the quinoa and pumpkin seeds into the roasted squash.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g

QUINOA AND CORN SALAD WITH PUMPKIN SEEDS



Quinoa and Corn Salad with Pumpkin Seeds image

Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin America, the mild, nutty flavor of quinoa combines with pumpkin seeds, red peppers, jalapeño, tomato, and avocado to make a flavorful, filling salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 18

Sea salt
1/4 cup freshly squeezed lemon juice
1 teaspooon ground cumin
1 teaspoon chili powder
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
2 ears corn, kernels cut from cob
1 medium red pepper, cored, seeded, and diced
1 large cucumber, peeled, halved lengthwise, seeded, and diced
3 scallions, thinly sliced
1 large jalapeno pepper, seeded and diced
1/4 cup roughly chopped fresh cilantro leaves
1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
2 ripe medium tomatoes, cored and cut in thin wedges
1 ripe avocado, pitted and thinly sliced
1 lime, cut in wedges
1/4 cup pumpkin seeds, toasted

Steps:

  • Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
  • In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
  • Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
  • Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
  • Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.

PUMPKIN SEED QUINOA PILAF



Pumpkin Seed Quinoa Pilaf image

Make and share this Pumpkin Seed Quinoa Pilaf recipe from Food.com.

Provided by Ashley U

Categories     Grains

Time 46m

Yield 5 serving(s)

Number Of Ingredients 16

1 1/2 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
1 cup diced peeled jicama
1 cup chopped red onion
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 teaspoons minced seeded jalapeno peppers
1 cup chopped tomato
1/2 cup sliced green onion
1/3 cup unsalted pumpkin seeds, toasted (can be found in health stores)
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 small jalapeno

Steps:

  • Combine water and quinoa in a medium saucepan; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  • Remove from heat and fluff with a fork; set aside.
  • Heat oil in a large nonstick skillet over medium heat.
  • Add jicama and next 5 ingredients; sauté 5 minutes or until tender.
  • Add quinoa, tomato and next 5 ingredients; sauté 1 minute or until thoroughly heated.
  • Garnish with small jalapeño.

Nutrition Facts : Calories 230.1, Fat 4.9, SaturatedFat 0.7, Sodium 246, Carbohydrate 42.4, Fiber 7.4, Sugar 4.3, Protein 7.8

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