Quinoabuckwheatpilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

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 BUCKWHEAT PILAF



Quinoa Buckwheat Pilaf image

Quinoa and buckwheat together are delicious. This is a frequent dish at my house, and a great alternative to rice.

Provided by Jacob Galley

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup quinoa (white or red)
1/2 cup buckwheat groats (raw, or choose pre-roasted to save a step)
2 cups boiling water
1 tablespoon butter (or ghee or Earth Balance buttery spread)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 shallot, diced (optional)
1 carrot, diced (optional)
1/2 cup frozen corn (optional)
1/2 cup frozen peas (optional)

Steps:

  • Wash the quinoa. See recipe #16399 for complete instructions.
  • Toast the quinoa in a hot dry skillet until slightly browned. Set aside.
  • Likewise with the buckwheat. Put both in a pot with the boiling water, butter, shallot, and seasonings.
  • Keep on low heat for 15 minutes or until the liquid is absorbed.
  • Five minutes before the end, add vegetables if you wish.

Nutrition Facts : Calories 123.3, Fat 4.3, SaturatedFat 2, Cholesterol 7.6, Sodium 318.4, Carbohydrate 17.9, Fiber 2.1, Sugar 0.2, Protein 3.8

QUINOA PILAF



Quinoa Pilaf image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

1/4 cup butter
1 onion, finely chopped
2 garlic cloves, finely chopped
3 large sprigs fresh epazote
1 bay leaf
1 cup quinoa, rinsed, drained well
4 cups chicken stock or vegetable stock
Chopped fresh parsley or cilantro

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, epazote and bay leaf. Stir 1 minute. Add quinoa and stir just until coated. Add stock. Bring to boil. Reduce heat and simmer until quinoa is tender, about 10 minutes. Drain. Discard epazote and bay leaf.
  • Transfer pilaf to large bowl. Season to taste with salt and pepper. Garnish with parsley or cilantro.

QUINOA PILAF



Quinoa Pilaf image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup butter
1 onion, finely chopped
2 garlic cloves, finely chopped
3 large sprigs fresh epazote
1 bay leaf
1 cup quinoa, rinsed, drained well
4 cups chicken stock or vegetable stock
Chopped fresh parsley or cilantro

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, epazote and bay leaf. Stir 1 minute. Add quinoa and stir just until coated. Add stock. Bring to boil. Reduce heat and simmer until quinoa is tender, about 10 minutes. Drain. Discard epazote and bay leaf.
  • Transfer pilaf to large bowl. Season to taste with salt and pepper. Garnish with parsley or cilantro.

QUINOA PILAF



Quinoa Pilaf image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced
1/2 cup black olives, pitted
1/4 cup currants
Fresh mint leaves, for garnish

Steps:

  • In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Make and share this Vegetable Quinoa Pilaf recipe from Food.com.

Provided by Bayhill

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup quinoa, uncooked
1 3/4 cups canned chicken broth, undiluted
2 teaspoons olive oil
2 medium leeks, finely chopped (use white portion only)
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons minced garlic
2 tablespoons parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper, freshly ground (to taste)
1/4 cup fresh parsley, chopped

Steps:

  • Rinse quinoa with cold water according to the directions on the package; drain.
  • In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
  • In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
  • Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.

HERBED QUINOA AND CHICKPEA PILAF



Herbed Quinoa and Chickpea Pilaf image

This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon GOYA® Extra Virgin Olive Oil
2 tablespoons GOYA® Recaito
1 cup GOYA® Organic Quinoa
¾ cup orange juice
1 teaspoon salt
1 (15.5 ounce) can GOYA® Chick Peas, rinsed and drained
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
⅓ cup toasted hazelnuts or pistachios, chopped

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.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 23.1 g, Fat 6.4 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 392.1 mg, Sugar 3 g

QUINOA PILAF



Quinoa Pilaf image

Categories     Quinoa     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 tablespoons finely diced shallot
1 fennel bulb, diced small
1 carrot, peeled and diced small
Sea salt
1 cup quinoa, rinsed
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 3/4 cups Magic Mineral Broth (page 54)
1/4 cup chopped fresh parsley or mint

Steps:

  • Heat the olive oil in a saucepan over medium heat, then add the shallot, fennel, carrot, and a pinch of salt and sauté for about 3 minutes, until the vegetables start to sweat. Stir in the quinoa, turmeric, cinnamon, cumin, ginger, and cardamom, then stir in the broth and 1/2 teaspoon of salt and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes, until the liquid has been absorbed and the quinoa is tender.
  • Remove from the heat and fluff with a fork, then add the parsley and fluff again. Do a FASS check and add a spritz of lemon juice to amp up the flavor if needed.
  • rebecca's notes
  • Rinse, rinse, and rinse again! Quinoa is naturally coated with a bitter-tasting resin. To get rid of the resin, put the grain in a bowl of cool water, swish it around with your hand, then drain it in a fine-mesh sieve.
  • Quinoa is gluten free, which makes sense when you consider that botanically, it isn't a grain at all; it's more closely related to beets. It makes a great replacement for couscous in Orange Pistachio Couscous (page 145). It's also a great hot cereal; try it in place of oats in Best Oatmeal Ever (page 128).
  • storage
  • Store in an airtight container in the refrigerator for 3 days.
  • nutrition information
  • (per serving)
  • Calories: 270
  • Total Fat: 9.9g (1.3g saturated, 5.7g monounsaturated)
  • Carbohydrates: 39g
  • Protein: 8g
  • Fiber: 6g
  • Sodium: 180mg
  • WHO KNEW? Chemo and Carbs and Diabetes Risk
  • By now, most of us know that chemo can cause muscle loss. But it can also lead to diabetes if you're not careful. Less muscle mass is a double whammy: You burn less sugar than with normal muscle levels, and you also store less sugar, in the form of glycogen, in those muscles, meaning all that unused consumed sugar stays in your body (usually in the liver, blood, and kidneys), elevating overall blood sugar levels and forcing you to use more insulin.
  • Dr. Jeanne Wallace says that on top of that, "when you're given chemo, you're often given a steroid that really increases the glycemic response," creating the type of blood sugar spikes and insulin surges that can predispose people to diabetes. Wallace's suggestion? While you're in treatment, forget the USDA food pyramid. It suggests 6 to 11 servings of carbs per day. You want to eat fewer carbs, so shoot for half of that if not less. When you do eat carbs, avoid refined white flour and sugar and stick with whole grains, as their higher fiber content slows the release of their sugars into the body. This may have direct anticancer benefits too, as some studies have shown that lowering blood sugar levels in animals suppressed tumor growth.

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 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



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



Quinoa Pilaf image

Considered the Mother Grain by the Ancient Incas, Quinoa is high in protein(16%) and is gluten free. This recipe was originaly from Sunset.

Provided by Diana Adcock

Categories     Grains

Time 30m

Yield 2 1/2 cups, 3-4 serving(s)

Number Of Ingredients 8

1/3 cup firmly packed chopped bacon
salad oil (optional)
1 cup sliced mushrooms
1/3 cup finely chopped onion
1 cup regular strength beef broth
1/2 cup toasted quinoa
1/3 cup shredded carrot
1/3 cup finely chopped green pepper

Steps:

  • In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
  • With a slotted spoon lift bacon pieces from pan and set aside.
  • Spoon off and discard all but 3 T.
  • of the fat-or drain it all and use vegetable oil.
  • Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
  • Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
  • Cover and simmer until liquid is absorbed, about 15 minutes.
  • Take off heat, remove lid and let stand 2 minutes.
  • Stir with a fork to separate grains.
  • Spoon onto serving dish and sprinkle with cooked bacon.

Nutrition Facts : Calories 204.4, Fat 9.2, SaturatedFat 2.7, Cholesterol 10.9, Sodium 444.3, Carbohydrate 22.9, Fiber 3.2, Sugar 2.3, Protein 8

QUINOA PILAF



Quinoa Pilaf image

Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties.

Provided by justcallmetoni

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinsed
1/2 cup onion, finely diced
1/2 cup mushroom, diced
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup canned baby peas
2 cups boiling water
salt and pepper

Steps:

  • Toast rinsed quinoa in medium saucepan for 5 minutes.
  • Remove from pan.
  • Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes.
  • Add boiling water, peas and toasted quinoa to pot.
  • Cover pot and simmer 15 minutes.
  • Stir before serving.
  • Note: edited on 5/30/05 to include covering pot in step 5.

Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 5.3, Carbohydrate 21.5, Fiber 2.9, Sugar 1.4, Protein 5

HERBED QUINOA PILAF



Herbed Quinoa Pilaf image

Provided by B. Smith

Categories     Herb     Onion     Side     Vegetarian     Quick & Easy     Low/No Sugar     Basil     Pine Nut     Quinoa     Summer     Healthy     Vegan     Simmer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

4 cups quinoa (about 18 ounces)
4 1/2 cups water
3/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 cups pine nuts, lightly toasted
3/4 cup finely chopped red onion
1 1/2 cups chopped fresh basil

Steps:

  • Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) Mix in basil.

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 WITH VEGGIES AND CHICKPEAS



Quinoa Pilaf with Veggies and Chickpeas image

Delicious gluten-free side or main dish!

Provided by Ashley Hume Saar

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 cups chicken stock
2 cups quinoa
2 tablespoons olive oil
1 pound asparagus, chopped
2 green bell peppers, chopped
1 red onion, chopped
1 (14.5 ounce) can chickpeas, drained and rinsed
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
salt and ground black pepper to taste
1 tablespoon balsamic vinegar, or more to taste

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.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 45.3 g, Cholesterol 2.5 mg, Fat 6.9 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 0.9 g, Sodium 659.2 mg, Sugar 3.7 g

More about "quinoabuckwheatpilaf recipes"

26 POWER-PACKED QUINOA BOWL RECIPES - TASTE OF HOME
26-power-packed-quinoa-bowl-recipes-taste-of-home image
2018-12-14 Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, …
From tasteofhome.com


40 OF OUR BEST HEALTHY QUINOA RECIPES | TASTE OF HOME
40-of-our-best-healthy-quinoa-recipes-taste-of-home image
2021-01-19 Vegan Quinoa Salad. Toasting the grain before it simmers isn’t essential, but it does add a pleasant nuttiness to the flavor of this healthy vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on …
From tasteofhome.com


QUINOA PILAF RECIPE GREAT FOR MEAL PREPPING - EAT THIS NOT THAT
quinoa-pilaf-recipe-great-for-meal-prepping-eat-this-not-that image
2019-12-11 Heat the oil in a medium saucepan over medium heat. Cook the onion and carrot until softened, then stir in the quinoa and cook until lightly toasted and giving off a nutty smell, about 3 minutes. Add the broth and bring to a simmer. …
From eatthis.com


QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS AND PECANS
In the meantime, cook the onions gently in olive oil until they start to soften. Add the diced carrots and thyme and continue to cook until the carrots are just tender. Next, stir in the shiitake mushrooms and garlic, and continue cooking until the mushrooms are done. Finally, stir in the cooked quinoa, pecans, and parsley.
From onceuponachef.com


QUINOA PILAF RECIPE | MYRECIPES
Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, shallots, and garlic; sauté 2 minutes. Add quinoa; cook 1 minute, stirring constantly.
From myrecipes.com


QUINOA PILAF - BETTER HOMES & GARDENS
Step 1. In a 10-inch skillet cook mushrooms, zucchini, and onion in 2 Tbsp. olive oil over medium-high heat for about 5 minutes or until tender and lightly browned, stirring often. Advertisement. Step 2. Stir in baby kale, grape tomatoes, herbes de Provence, salt, and black pepper; cook until kale wilts. Stir in hot cooked quinoa.
From bhg.com


HERBED QUINOA PILAF RECIPE | BON APPéTIT
2008-07-21 Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is ...
From bonappetit.com


QUINOA PILAF WITH VEGETABLES | EASY RECIPE - ELAVEGAN | RECIPES
2020-06-17 Step Four: Add the onion and sauté for 3 minutes then add the ginger, garlic, all vegetables, bay leaf, and salt and pepper. Stir well to thoroughly combine. Step Five: Add the vegetable broth to the skillet, cover with a lid, and leave the vegetables to cook over low heat until tender (around 7-10 minutes).
From elavegan.com


EASY AND HEALTHY QUINOA PILAF - THE RECIPE REBEL
2015-02-12 In a medium pot over medium-high heat, combine oil, carrots, celery, and pepper. Cook for 10-15 minutes, until vegetables are tender-crisp. Add garlic and cook 1 minute. Add quinoa and cook 1 minute. Add chicken broth and bring to a simmer. Cover, reduce heat and simmer for about 15 minutes, until the liquid is absorbed and quinoa is tender.
From thereciperebel.com


QUINOA BUCKWHEAT PILAF - CITY LIFE EATS
2012-01-08 And now, here is the promised recipe. Quinoa Buckwheat Pilaf (Gluten-Free, Vegan, Soy-Free, Nut-Free) – Makes 3 to 4 servings. I like this pilaf as a side to or mixed with a large salad (like this Romaine Kale Salad). It is satisfying warm, at room temperature or cold. I would also substitute this recipe for any recipe that calls for brown ...
From citylifeeats.com


QUINOA PILAF WITH CHICKPEAS, CURRANTS & ALMONDS
Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the quinoa and cook, stirring constantly, for about 2 minutes. Add the chicken broth, curry powder, cumin, salt, cayenne, currants, and chick peas and bring to a gentle boil. Cover tightly with a lid and turn the heat down to a simmer ...
From onceuponachef.com


3 INGREDIENT QUINOA PILAF - ELLIE KRIEGER
Heat the oil in a medium saucepan over a medium heat. Add the white/light green sliced scallions and cook, stirring occasionally, until they are softened, 1 minute. Add the quinoa and cook, stirring, until it is well coated with oil, 30 seconds. Add 1 ¾ cups water and bring to a boil, then reduce the heat to low and cook, covered, until the ...
From elliekrieger.com


QUINOA PILAF RECIPE - COOK WITH CAMPBELLS CANADA
2016-06-15 Directions. Bring broth to a boil over medium-high heat in a sauce pot and stir in quinoa. Reduce heat to medium-low and cover. Cook for 15 minutes, remove from heat and let stand 5 minutes covered, then fluff with fork and set aside. In a large skillet warm oil over medium-high heat and sauté mushrooms, carrots, leeks, and peppers for 5 ...
From cookwithcampbells.ca


MEXICAN QUINOA PILAF - THE HARVEST KITCHEN
2020-08-21 Add the cumin, pepper, and bay leaf, stirring occasionally, until soft and fragrant, about 3–4 minutes. Pour in the quinoa and broth, and bring to a boil. Season with salt and freshly ground black pepper. Reduce heat to low, cover, and simmer until the quinoa is cooked, about 20 minutes. Remove pot from heat and let sit, covered, for 10 minutes.
From theharvestkitchen.com


EASY QUINOA PILAF RECIPE – WEST COAST SEEDS
This dish is so colourful that it makes an excellent centerpiece to any dinner table. It is rich in protein, vitamins, and antioxidants, and it’s gluten free and suitable for vegan diets. It’s fast and easy to prepare – the quinoa and vegetables are prepared separately and then mixed and garnished with chopped tomato. The proportions here serve four. 250 mL (1 cup) rinsed, …
From westcoastseeds.com


CURRY VEGETABLE QUINOA PILAF (15 MINUTES) - MY LIFE COOKBOOK
2016-10-19 Instructions. Place the carrots and cauliflower to a microwavable safe dish and cook for 4 minutes. Add 1 Tablespoon of butter to a saute pan to melt and then the cooked cauliflower and carrots. Sprinkle the curry powder, nutritional yeast, salt, raisins and garlic over the vegetables and mix well. Add in the cooked quinoa and lastly 1 ...
From mylifecookbook.com


EASY QUINOA PILAF - I HEART VEGETABLES
2020-01-15 Transfer the quinoa to a bowl. In the same skillet, heat the olive oil over medium heat and add the diced onion, cumin, coriander, lemon juice, and salt. Continue to cook over medium heat for 3 minutes, stirring occasionally. Add …
From iheartvegetables.com


SURPRISINGLY DELICIOUS TOMATO QUINOA PILAF - WENDY POLISI
2017-03-21 Instructions. Heat oil in a saucepan over medium heat. Add onions or shallots and cook for 5 minutes. Add garlic and cook another 30 seconds. Add quinoa to the saucepan and sauce for two minutes. Stir in broth, salt and cayenne …
From wendypolisi.com


QUINOA PILAF - A FAMILY FEAST®
2015-01-21 Over medium high heat, melt butter in oil and add scallions, carrots and browned orzo. Cook for two minutes and add garlic, quinoa, stock, salt, pepper and bay leaves. Bring to a boil, cover and reduce heat to a low simmer and cook 20 minutes. After 20 minutes remove from heat but leave covered for an additional 10 minutes.
From afamilyfeast.com


QUINOA PILAF WITH VEGETABLES - DELICIOUS LITTLE BITES
2020-04-15 Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, shallot, carrots, and celery. Season with salt and pepper. Cook until just tender, about 3-5 minutes. Add the quinoa and cook until toasted and golden brown, stirring often, about 2 minutes. Add the vegetable stock and bring to a boil.
From deliciouslittlebites.com


QUINOA CHICKPEA PILAF - ANOTHER MUSIC IN A DIFFERENT KITCHEN
2019-11-17 Stir in the tomato paste and add the quinoa. Stir everything for another 2 minutes so the quinoa gets completely covered and starts to toast a bit. Add the vegetable broth and chickpeas. Bring the pot to boil and then reduce the heat to simmer. over the pan and simmer until the broth is absorbed (about 15 minutes).
From anothermusicinadifferentkitchen.com


SPICY QUINOA PILAF RECIPE - SCOTT HOCKER | FOOD & WINE
Step 1. In a large saucepan, heat the olive oil over medium-high heat until it shimmers. Add the onions and cook, stirring occasionally, until soft and translucent, about 15 minutes. Add the ...
From foodandwine.com


10 BEST BUCKWHEAT QUINOA RECIPES | YUMMLY
2022-05-05 22,009 suggested recipes. Buckwheat, Quinoa & Rice Salad with Clementine, Tuna & Tomatoes Apron and Sneakers. basil, extra-virgin olive oil, clementine juice, pepper, quinoa and 6 more. Mocha Banana Buckwheat Granola AmyChatwin. salt, banana, buckwheat groats, ground cinnamon, maple syrup and 9 more. Gluten Free Bread The Whole Food Plant Based …
From yummly.com


QUINOA PILAF - LESLIE BECK
Healthy Recipes; Quinoa Pilaf. Side Dishes. Quinoa, the ancient grain of the Incas, is high in protein and contains all eight essential amino acids. Serve this pilaf as a side dish with roast beef or pork tenderloin. Ingredients. Quantity Ingredients; 3/4 cup : quinoa: 2 tbsp. olive oil: 3 : scallions, thinly sliced: 3 cloves : garlic, minced : 2 1/2 cups : boiling water: 3/4 tsp. salt: 1/4 ...
From lesliebeck.com


QUINOA PILAF | HEALTHY RECIPES | WW CANADA - WEIGHT WATCHERS
Healthy Recipes. Inside WW. Weight Loss Tips. FR. Attend. Unlimited Workshops Find an in-person or virtual Workshop. Digital 360 Attend a coach-led event. Shop. LOGIN. Join now. Join now & get access to 5,000+ healthy, delicious recipes. Quinoa Pilaf. 2 - 5. PersonalPoints™ per serving. Total Time. 37 min. Prep. 12 min. Cook. 25 min. Serves . 8. Difficulty. Easy. A …
From weightwatchers.com


WARM QUINOA PILAF - FOODIE WITH FAMILY
2018-05-02 As usual, I am warning you that this recipe makes a very large quantity. I’m feeding a regiment here, folks… Feel free to halve or even quarter this. I’d do the math for you to reduce the recipe, but I’m still in a food coma. Ingredients: 1 cup diced carrot; 1 cup diced onion (or more. Oh heck. Just put in more. Onions are fabulous.)
From foodiewithfamily.com


QUINOA PILAF - LAUGHING SPATULA
In a skillet on medium heat, heat olive oil. Add red bell pepper and onion. Sautee until onion is barely translucent. Add 1.5-2 cups precooked quinoa to pan. Sautee for 2-3 minutes or until warm throughout. Remove from heat. Add almonds, parsley,and basil to pan. Stir to combine.
From laughingspatula.com


VEGETABLE HERB QUINOA PILAF WITH ROASTED TURMERIC CHICKPEAS
2018-04-17 And if you're looking for more plant-based meal inspo, check these recipes out, too! 5-Minute Broccoli Kale Quinoa Salad; 5-Minute Avo Green Sauce (I especially love this over red lentil pasta!) Roasted Vegetables + 10 Ways to Use Them; Greek Lentil Power Bowl; Zucchini Noodle Summer Corn Chowder; Adobo Chickpea Sweet Potato Burgers ; If you give this …
From nutritiontofit.com


Related Search