QUINOA PILAF
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
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
Provided by Florence Fabricant
Categories easy, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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, 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
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
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
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
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
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
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
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
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
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
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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