Quinoa Pilaf With Corn Jalapenos Best Light Recipes

QUINOA PILAF

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

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

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.

QUINOA AND CORN PILAF

Steps:

• Bring 2 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium heat until golden. Stir in the corn kernels and continue to sauté until the onion begins to brown lightly.
• Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper. If a little more moisture is needed, stir in a small amount of water, and serve.
• quinoa
• Quinoa is a rediscovered food of ancient South American origin. Once the staple nourishment of the Inca culture, it's technically not a grain but the seed of an herb-like plant. Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive. Nutritionally, though, you get a lot for your money-quinoa is considered a "super food" for its superb nutritional profile, which includes high-quality protein. Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.
• basic cooked quinoa
• Use 2 parts water to 1 part quinoa. For variety, you may want to cook it in stock instead of water, or add a bouillon cube to the water. Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins). Bring water to a rapid simmer, then stir in the quinoa. Simmer gently, covered, until the water is absorbed, about 15 minutes. To use as a plain side dish or as a bed of grain, stir in just a touch of nonhydrogenated margarine and salt into the hot grain.
• nutrition information
• Calories: 221
• Total Fat: 6g
• Protein: 7g
• Carbohydrate: 36g
• Cholesterol: 0mg
• Sodium: 7mg

QUINOA PILAF WITH CORN & JALAPENOS - BEST LIGHT

Steps:

• See Best Light Cookbook page 149