Toasted Almond And Quinoa Pilaf Recipes

QUINOA AND ALMOND PILAF

Quinoa and Almond Pilaf image

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

Ingredients

2 tablespoons unsalted butter
1 shallot, minced
Salt and pepper
1 cup quinoa
1/2 cup toasted unsalted almonds, roughly chopped
1/2 cup fresh parsley, chopped

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 ALMOND AND QUINOA PILAF

Toasted Almond and Quinoa Pilaf image

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

Ingredients

1 3/4 cups chicken broth
1 cup quinoa, rinsed well and drained
2 tablespoons olive oil
1 shallot, peeled and finely diced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 carrot, peeled and diced
2 medium beets, peeled and diced
2 green onions, thinly sliced
1 cup toasted slivered almonds
2 tablespoons fresh parsley, chopped

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).

TOASTED QUINOA (OR BARLEY) PILAF

Toasted Quinoa (Or Barley) Pilaf image

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

Ingredients

2 tablespoons shallots, finely chopped
6 garlic cloves, minced (1 tablespoon minced)
1 tablespoon extra virgin olive oil
2 cups quinoa (or barley)
3 cups sodium-free chicken broth (or vegetable broth)
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme, crushed)
1 bay leaf
1 cup roasted red pepper, diced
kosher salt
fresh ground black pepper

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

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