Quinoa Pilaf With Pine Nuts Recipes

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SIMPLEST QUINOA AND PINE NUT PILAF



Simplest Quinoa and Pine Nut Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts

Steps:

  • Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
  • Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
  • Mix the cilantro and pine nuts into the quinoa.

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 PINE NUTS



Quinoa Pilaf With Pine Nuts image

This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set of amino acids it is a complete protein source and best of all, it is gluten free. I use it instead oatmeal in the morning oftentimes (that recipe will be coming up)! This recipe is from Ellie Krieger and it's just a wonderful side dish or leftover snack.

Provided by dimply dots

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups low sodium chicken broth
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
salt and pepper

Steps:

  • Rinse quinoa gently.
  • Bring chicken broth and quinoa to a boil in a medium saucepan.
  • Reduce heat to a simmer and cover, cooking for 15 - 20 minutes, until liquid is absorbed and the quinoa is tender.
  • While the quinoa is cooking, toast pine nuts in a dry hot pan until brown and fragrant.
  • Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden, about 10 minutes.
  • When quinoa is done, fluff with fork and transfer to serving bowl. Add caramelized onions, pine nuts and chopped parsley to the quinoa. Season with salt, pepper and extra virgin olive oil to taste.

QUINOA PILAF WITH PINE NUTS



Quinoa pilaf with pine nuts image

Make and share this Quinoa pilaf with pine nuts recipe from Food.com.

Provided by Carol Bullock

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons toasted pine nuts
2 large onions, chopped
8 cloves garlic, minced or pressed
1 tablespoon vegetable oil
1 red bell peppers or 1 green bell pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
2 cups quinoa
3 1/3 cups water
1 cup chopped fresh basil
3 cups fresh corn kernels or 3 cups frozen corn kernels
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Spread nuts in a single layer on an unoiled baking sheet.
  • Bake for 3-5 minutes, or until slightly deepened in color.
  • Set aside.
  • In a heavy saucepan, saute onions and garlic in oil until softened.
  • Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
  • While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
  • Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
  • Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
  • Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.

Nutrition Facts : Calories 369.5, Fat 10, SaturatedFat 1, Sodium 31.8, Carbohydrate 63.4, Fiber 7.7, Sugar 5.7, Protein 12

QUINOA PILAF WITH ARTICHOKES, LEEKS AND SUGAR SNAP PEAS



Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas image

A perfect springtime dish, this quinoa pilaf--with leeks, sugar snap peas, and artichoke hearts--is topped with pine nuts and grated Parmigiano-Reggiano cheese.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons CARAPELLI® Extra Virgin Olive Oil
1 large leek, white and light green parts thinly sliced
1 ¾ cups reduced-sodium chicken or vegetable broth
1 cup quinoa, rinsed and drained*
1 cup diagonally halved sugar snap peas or shelled fresh peas
1 (6.5 ounce) jar marinated artichoke hearts, drained, coarsely chopped
3 tablespoons pine nuts, toasted
2 tablespoons grated Parmigiano-Reggiano cheese
¼ teaspoon freshly ground black pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add leek; cook 5 minutes, stirring occasionally. Stir in broth and quinoa; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 7 minutes.
  • Stir in sugar snap peas; cover and continue to simmer 6 to 8 minutes or until most of broth is absorbed. Stir in artichoke hearts; heat through. Top with pine nuts, cheese and pepper.

Nutrition Facts : Calories 358 calories, Carbohydrate 42.7 g, Cholesterol 4 mg, Fat 16.3 g, Fiber 6.7 g, Protein 13.2 g, SaturatedFat 2.4 g, Sodium 268.1 mg, Sugar 2 g

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Top Asked Questions

How to cook quinoa with pine nuts?
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil. Fluff the quinoa with a fork.
How to cook quinoa pilaf with vegetables?
For even more flavorful pilaf, use vegetable stock in place of the water. 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.
How to cook spinach pilaf with pine nuts?
Directions Heat oven to 350°. Squeeze spinach of all excess liquid. Heat oil in a large skillet over medium heat. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Serve with Quinoa Pilaf With Pine Nuts (recipe below)
How to cook quinoa in a crock pot?
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes.

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