QUINOA PILAF
Steps:
- Rinse quinoa if instructed on box: Check your box of quinoa, if it recommends rinsing the quinoa, place the quinoa in a large sieve and rinse it until the water runs clear. (Some brands don't require rinsing.)
- Sauté onion, bell pepper, garlic, pine nuts: Heat 1 Tbsp of olive oil on medium high heat in a 1 1/2 to 2 quart pot. Add the onion, bell pepper, garlic and pine nuts and cook, stirring occasionally until the onions are translucent, but not browned.
- Add quinoa: Add the uncooked quinoa and cook, stirring occasionally for a couple more minutes. You can let some of the quinoa get a little toasted.
- Add water, salt, bring to simmer: Add 2 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork.
Nutrition Facts : Calories 267 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 83 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
SPICY QUINOA AND SPINACH PULAO (PILAF)
This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!
Provided by charisma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
- Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.
Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g
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.
QUINOA PILAF (CHILE)
Make and share this Quinoa Pilaf (Chile) recipe from Food.com.
Provided by Coasty
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rince quinoa, saute onion in oil until softened. Add garlic and cumin. Saute 5 minutes.
- Add quinoa, broth, saffron, red pepper, bay leaf, salt and pepper boil, reduce heat, cover & simmer 15 minutes.
- Let stand 5 minutes. Stir in cilantro.
Nutrition Facts : Calories 227.7, Fat 6.9, SaturatedFat 1, Sodium 390.5, Carbohydrate 32.5, Fiber 4.1, Sugar 2.3, Protein 9.3
QUINOA PILAF
Steps:
- Heat the fat in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the liquid and bring to a simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. Combine with the herbs, spices, or seasonings and season with salt, and pepper, to taste.
- Quinoa Pilaf Variations:
- Coconut-Lime Quinoa: Cook the quinoa in 1 cup coconut milk and 1 cup chicken broth. Season the quinoa with fresh lime zest and lime juice.
- Mediterranean Quinoa: When the quinoa has finished cooking, add chopped fresh parsley, diced tomatoes, kalamata olives, fresh lemon juice and zest. Top with feta cheese.
- Lemon-Thyme Quinoa: Cook the quinoa in 1/4 cup lemon juice and 1 3/4 cups chicken broth. Season the quinoa with chopped fresh thyme leaves.
QUINOA PILAF
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
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 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 PILAF
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
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
QUINOA PILAF
Make and share this Quinoa Pilaf recipe from Food.com.
Provided by pen25
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- use the toasted quinoa recipe for prepping the quinoa.
- in a saute pan add olive oil and heat. add the onion and cook until translucent add mushrooms and cook an additional 3 minute.
- add 2 cups of low sodium chicken broth and 1 cup prepared toasted quinoa and simmer until all broth is absorbed but damp.
- remove from heat add parsley and pine nuts. cover for a couple minutes and then fluff.
Nutrition Facts : Calories 343, Fat 19.1, SaturatedFat 1.9, Sodium 61.6, Carbohydrate 35.7, Fiber 3.8, Sugar 1.8, Protein 11
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
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
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.
VEGETABLE QUINOA PILAF
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
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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