POMEGRANATE QUINOA PILAF
Provided by Kelsey Nixon
Time 45m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil 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 chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
- In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
- Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams
QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
QUINOA PILAF WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 7
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
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 WITH CHICK PEAS, POMEGRANATE, AND SPICES
Two superfoods in one dish! Pomegranate juice is considered by many nutritionists to be a superfood, with powerful antioxidant properties and cancer-fighting benefits. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
- Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
- Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 283 milligrams, Sugar 5 grams
QUINOA VEGETABLE PILAF
If you've never tried quinoa, this colorful side dish makes a great introduction. The combination is wonderful. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
QUINOA SQUASH PILAF
"This is a wonderful recipe with different flavors and plenty of good-for-you ingredients," Annette Spiegler promises from Arlington Heights, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE
Categories Apple
Number Of Ingredients 14
Steps:
- In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.
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- If you are not using leftover roasted butternut squash, then roast the squash using the directions in the Note.
- While the squash is roasting, prepare the quinoa. Combine rinsed quinoa with broth or stock in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer with the lid on. Cook until all the liquid has been absorbed, about 10-20 minutes. Remove from heat and let sit for about 5 minutes. Fluff with a fork.
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