Quinoa Pilaf With Chick Peas Pomegranate And Spices Recipes

QUINOA PILAF WITH SWEET PEAS AND GREEN GARLIC

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.

CHICKPEA-QUINOA PILAF (VEGAN)

Steps:

• In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
• Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
• Add the quinoa and saute for 2 minutes.
• Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
• Fluff with a fork and serve.

QUINOA PILAF

Steps:

• Heat the fat in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the liquid and bring to a simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. Combine with the herbs, spices, or seasonings and season with salt, and pepper, to taste.
• Quinoa Pilaf Variations:
• Coconut-Lime Quinoa: Cook the quinoa in 1 cup coconut milk and 1 cup chicken broth. Season the quinoa with fresh lime zest and lime juice.
• Mediterranean Quinoa: When the quinoa has finished cooking, add chopped fresh parsley, diced tomatoes, kalamata olives, fresh lemon juice and zest. Top with feta cheese.
• Lemon-Thyme Quinoa: Cook the quinoa in 1/4 cup lemon juice and 1 3/4 cups chicken broth. Season the quinoa with chopped fresh thyme leaves.

QUINOA PILAF WITH VEGGIES AND CHICKPEAS

Steps:

• Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.

HERBED QUINOA AND CHICKPEA PILAF

Steps:

• Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

POMEGRANATE QUINOA PILAF

Steps:

• Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
• In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
• Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams

QUINOA PILAF WITH CHICK PEAS, POMEGRANATE, AND SPICES

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.