Quinoa Pilau 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 small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.

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.

QUINOA PILAF WITH PINE NUTS

Steps:

• Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
• Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
• When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

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:

• 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 WITH MUSHROOMS

Steps:

• Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
• Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

QUINOA PILAF

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.

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.