Quinoa Pepper Pilaf Recipes

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QUINOA PILAF



Quinoa Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

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 PILAF



Quinoa Pilaf image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 shallot, chopped
1/2 cup sun-dried tomatoes in oil, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/8 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1 cup tricolor quinoa
1 1/4 cups reduced-sodium chicken broth
2 cups baby spinach, chopped

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 AND PEPPER PILAF



Quinoa and Pepper Pilaf image

Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup uncooked quinoa, rinsed
2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
  • Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g

QUINOA PILAF



Quinoa Pilaf image

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

1 medium onion, chopped
1 medium carrot, finely chopped
1 teaspoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1/4 teaspoon salt
1 cup quinoa, rinsed

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

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

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

1 tablespoon olive oil
½ onion, chopped
1 stalk celery, chopped
2 carrots, diced
½ cup quinoa
1 cup hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
½ cup frozen green peas, thawed
salt to taste
ground black pepper to taste

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



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 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

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.

QUINOA PILAF WITH SWEET PEAS AND GREEN GARLIC



Quinoa Pilaf With Sweet Peas and Green Garlic image

Quinoa's grassy flavor is beautifully complemented here by the sweet vegetables that are appearing in farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, weekday, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2/3 cup quinoa
3/4 cup shelled fresh peas (1 pound unshelled)
Salt to taste
2 tablespoons extra virgin olive oil
1 leek, white and light green part only, halved, cleaned of sand and sliced thin
1 bulb green garlic, tough stalk cut away and papery shells removed, sliced thin
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
2 tablespoons chopped fresh parsley, or a combination of parsley and tarragon
Freshly ground pepper

Steps:

  • Bring a medium pot of lightly salted water to a boil and add the peas. Turn the heat down to medium and simmer until tender, 4 to 10 minutes, depending on the size and freshness. Place a strainer over a bowl and drain the peas. Measure out 2 cups of the cooking water (add fresh water if necessary), return to the pot, add salt to taste, bring to a boil and add the quinoa. When the water comes back to a boil, cover, reduce the heat and simmer 15 minutes, or until the quinoa is tender and, in the case of white quinoa, displays a thread. Remove from the heat, drain through a strainer and return to the pot. Cover the pot with a clean dish towel and return the lid. Let sit 15 minutes.
  • Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skillet and add the leek and sliced green garlic. Add a generous pinch of salt and cook, stirring, until tender, fragrant and translucent, 3 to 5 minutes. Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes, taking care not to mash the peas. Add the fresh herbs, grind in some pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 2 grams

QUINOA PILAF



Quinoa Pilaf image

Quinoa, the principal grain of the Incas, is high in protein and contains all eight essential amino acids. Rinsing the quinoa very well before cooking effectively eliminates its slightly bitter "green" taste. I found this recipe at WholehealthMd.com This would be great stuffed into pork chops.

Provided by Rita1652

Categories     Cherries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup quinoa
2 teaspoons olive oil
3 scallions, thinly sliced
3 cloves garlic, minced
2 1/2 cups boiling water
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dried cherries (1-1/2 ounces)
1/4 cup chopped pecans or 1/4 cup walnuts (1 ounce)

Steps:

  • Place quinoa in a colander and rinse under cold running water.
  • Drain well.
  • In large skillet, heat oil over medium heat.
  • Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender.
  • Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
  • Add boiling water, salt, and pepper.
  • Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender.
  • Stir in cherries and pecans.

QUINOA PILAF WITH DRIED FRUIT AND PECANS



Quinoa Pilaf With Dried Fruit and Pecans image

Make and share this Quinoa Pilaf With Dried Fruit and Pecans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Grains

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups uncooked quinoa, rinsed
2 tablespoons olive oil
1 cup minced onion
2 cups vegetable stock
1/2 cup golden raisin
1/2 cup chopped dried apricot
1/2 cup dried cranberries
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1 tablespoon grated lemon zest
1/2 cup chopped pecans

Steps:

  • Bring 2 quarts of water to a boil; stir in the quinoa.
  • Decrease heat to low and cook, covered, 10-15 minutes or until tender.
  • Remove from heat and drain well.
  • Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.
  • Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.
  • Add in the quinoa; stir to combine.
  • Cover and decrease heat to very low; cook 5 minutes.
  • Stir in the pecans; fluff and serve.

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