Toasted Quinoa Pilaf Recipes

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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.

TOASTED QUINOA PILAF



Toasted Quinoa Pilaf image

Provided by Florence Fabricant

Categories     easy, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 cup raw quinoa
2 cups water
4 tablespoons sweet butter or vegetable oil or both
2 cups finely chopped onions
1 Granny Smith apple, peeled, cored and finely chopped
1/2 teaspoon dried thyme
Salt and freshly ground pepper
2 tablespoons finely minced parsley

Steps:

  • Place the quinoa in a large, ungreased skillet and toast it, stirring frequently, over medium heat until it has a nutty aroma and has darkened slightly. Remove the quinoa from the pan and simmer in water, covered, until tender. There should be about 4 cups.
  • Heat butter or oil or both in the skillet. Add onions and apple and cook over medium heat, stirring frequently, until they become very tender and golden brown.
  • Stir in the cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as a side dish with poultry or meat or use as a stuffing.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams

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



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

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 AND ALMOND PILAF



Quinoa and Almond Pilaf image

Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons unsalted butter
1 shallot, minced
Salt and pepper
1 cup quinoa
1/2 cup toasted unsalted almonds, roughly chopped
1/2 cup fresh parsley, chopped

Steps:

  • In a medium saucepan, melt butter over medium-high. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute. Add 1 1/3 cups water, bring to simmer, and cover. Cook until water is absorbed, about 17 minutes. Let stand 10 minutes and then fluff with fork. Stir in almonds and parsley.

Nutrition Facts : Calories 315 g, Fat 17 g, Fiber 5 g, Protein 10 g, SaturatedFat 5 g

TOASTED QUINOA (OR BARLEY) PILAF



Toasted Quinoa (Or Barley) Pilaf image

From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat.

Provided by Chef Kate

Categories     Grains

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons shallots, finely chopped
6 garlic cloves, minced (1 tablespoon minced)
1 tablespoon extra virgin olive oil
2 cups quinoa (or barley)
3 cups sodium-free chicken broth (or vegetable broth)
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme, crushed)
1 bay leaf
1 cup roasted red pepper, diced
kosher salt
fresh ground black pepper

Steps:

  • In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
  • Carefully stir in quinoa or barley.
  • Cook and stir about 5 minutes or until quinoa or barley is golden brown.
  • Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
  • Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
  • Discard bay leaf.
  • Gently stir in roasted peppers.
  • Season to taste with kosher salt and black pepper.

Nutrition Facts : Calories 119.9, Fat 2.9, SaturatedFat 0.4, Sodium 161.6, Carbohydrate 19.4, Fiber 2.2, Protein 4.2

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 WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth 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., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

TOASTED ALMOND AND QUINOA PILAF



Toasted Almond and Quinoa Pilaf image

From the LCBO's Food&Drink, Autumn 2011. This pilaf is surprisingly flavorful and makes for lovely presentation. It is easily made vegetarian by substituting vegetable stock. Though it is meant to be made with quinoa and almonds, I had millet and flax seed on hand, and it was still delicious. To use millet, add an extra 1/2 c of stock and give it an extra 5 minutes of both cooking and covered time.

Provided by Isabeau

Categories     Grains

Time 35m

Yield 1 pilaf, 4-6 serving(s)

Number Of Ingredients 12

1 3/4 cups chicken broth
1 cup quinoa, rinsed well and drained
2 tablespoons olive oil
1 shallot, peeled and finely diced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 carrot, peeled and diced
2 medium beets, peeled and diced
2 green onions, thinly sliced
1 cup toasted slivered almonds
2 tablespoons fresh parsley, chopped

Steps:

  • In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
  • In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).

ROASTED MAPLE DELICATA ON QUINOA PILAF



Roasted Maple Delicata on Quinoa Pilaf image

Categories     Wheat/Gluten-Free     Quinoa     Squash     Vegan     Sponsor

Yield Serves 4

Number Of Ingredients 18

For the quinoa pilaf:
3/4 cup quinoa, rinsed and drained
1/4 cup chopped parsley, plus more for garnish
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Sea salt and ground pepper, to taste
For the squash:
2 pounds delicata squash
2 tablespoons extra virgin olive oil
1 tablespoon real maple syrup
1/4 teaspoon smoked paprika
Sea salt and pepper
1/2 cup pepitas (pumpkin seeds)
2 teaspoons grapeseed oil
1 teaspoons ancho chili powder
1/4 teaspoons sea salt
Fresh thyme, for garnish

Steps:

  • In a pot, combine the rinsed quinoa with 1 1/4 cups water. Bring it to a boil, then down to a gentle simmer, and cover and cook for 15 minutes. Fluff it with a fork and leave the lid ajar for it to fluff.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. While the quinoa cooks, start the squash. Cut them in half lengthwise and scoop out the seeds. Cut the squash into 1" half moons and spread them on the lined baking sheet. Drizzle on the olive oil, maple, paprika and 1/2 tsp. each salt and pepper. Toss to coat. Roast in the upper third of the oven for 20 minutes until tender and browned on the edges.
  • Turn the oven down to 350°F. Toss the pumpkin seeds with the grapeseed oil, chili powder and sea salt. Spread them on a clean baking sheet and toast for 8 minutes stirring once while baking. Remove to cool.
  • Into the quinoa, stir in the parsley, shallot, lemon juice, olive oil and a few pinches of salt and pepper. Stir to mix and adjust seasoning to taste.
  • Onto your serving dish, spread the quinoa and top with the roasted squash. Garnish with the spicy nuts, remaining parsley and fresh thyme.

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2017-10-20 For the squash, preheat oven to 425F. Toss together the melted ghee, salt, black pepper, and squash, and spread out on a large baking sheet. Roast until tender inside and golden outside, about 30 minutes, tossing once halfway through.
From anediblemosaic.com


QUINOA PILAF - TOASTED & NUTTY - TERI GENTES
Place the quinoa in a fine-mesh strainer, rinse well and drain. Heat a deep, non-stick pot over medium high heat. Reduce to medium; add oil if using …
From terigentes.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 PILAF WITH CRANBERRIES AND TOASTED ALMONDS - CHEF ALINA
2019-01-02 2 cups cooked quinoa cooked in chicken or veggie broth. 1/4 cup almonds toasted and chopped. 1/2 cup low sugar dried cranberries. 1 tsp fresh thyme or 1/3 to 1/2 as much dried. 1/2 cup boiling water. 1 tsp orange zest. salt to taste.
From chefalina.com


ROASTED ASPARAGUS MUSHROOM QUINOA PILAF | CUPCAKES & KALE ...
Get all the details and amounts in the recipe card below. Roast the vegetables: Preheat the oven to 400°F. Toss the asparagus snd mushrooms with olive oil, salt, and pepper, and roast until tender. Make the quinoa pilaf: Saute shallot and a pinch of salt in olive oil. Add the quinoa and toast, then add the wine and reduce.
From cupcakesandkalechips.com


ROASTED VEGGIE QUINOA PILAF - COLORFUL RECIPES
Instructions. Preheat oven to 450 degrees F. On a parchment paper lined baking sheet, toss all the ‘Roasted Veggies’ ingredients and spread evenly. Bake for 30 minutes. Meanwhile, in a stock pot or Dutch Oven, combine the ‘Quinoa’ ingredients, bring to a boil and simmer for 20 minutes or until water is absorbed.
From colorfulrecipes.com


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