Vegetarianquinoapilaf Recipes

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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

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

SAVORY VEGETARIAN QUINOA



Savory Vegetarian Quinoa image

I've been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.

Provided by mandyjean23

Categories     100+ Everyday Cooking Recipes     Vegan

Time 56m

Yield 8

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 carrots, chopped
1 onion, chopped
4 large mushrooms, chopped
4 cloves garlic, minced
4 cups savory vegetable broth
2 cups quinoa
1 tablespoon soy sauce
1 teaspoon ground ginger
2 cups baby kale

Steps:

  • Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 36.5 g, Fat 6.5 g, Fiber 5 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 372.1 mg, Sugar 3.6 g

VEGETARIAN QUINOA PILAF



Vegetarian Quinoa Pilaf image

A yummy dish that is packed with nutrients! A stir fry of quinoa mixed with zucchini, bell peppers, broccoli, and pear. Serves 2-4

Provided by RatatoullieRosey

Categories     Grains

Time 20m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 12

1 cup dry quinoa
2 cups water
1 small zucchini
1 small yellow bell pepper (can substitute for green, orange, or red)
1/2 cup broccoli
1/2 onion
2/3 red Anjou pear
1 garlic clove
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 tablespoons teriyaki sauce (or soy sauce if you don't like teriyaki)
1 tablespoon vegan butter (optional)
salt and pepper

Steps:

  • In a sauce pan add dry quinoa and water; bring to a boil then cover and reduce heat to simmer for 10-15 minutes. You will know quinoa is done when all the water is absorbed and the quinoa looks slightly transluscent.
  • While the quinoa is cooking; warm up a frying pan to medium heat and add the oil.
  • Mince the garlic and chop all other vegetables (and pear) into very small cubes (they need to be small so that they mix well with the quinoa and so you get a piece of everything with each bite).
  • Add garlic, and all chopped veggies (and pear) to frying pan, mixing occasionally. Cook until veggies are soft (~5-6 minutes).
  • Once qunoa is done add it to the frying pan and veggies.
  • Add the teriyaki (or soy) sauce (and butter if desired); season to taste.
  • Garnish with a sprig of parsley or chives and serve (can be served hot or cold; I prefer hot).
  • Enjoy!

Nutrition Facts : Calories 323, Fat 8.3, SaturatedFat 1.1, Sodium 478.1, Carbohydrate 53.5, Fiber 7.1, Sugar 8.7, Protein 10.6

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.

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