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 CARDAMOM AND SAGE
Make and share this Quinoa Pilaf With Cardamom and Sage recipe from Food.com.
Provided by Whats Cooking
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in 1-quart saucepan over medium-high heat.
- Add onions, and sauté until they begin to brown.
- Lower heat to medium and add garlic and carrots.
- Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.
- Stir constantly for 2-3 minutes.
- Add chicken or vegetable stock and salt, and bring to a boil.
- Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.
- Gently stir in raisins, cover and allow to sit for 2-3 minutes.
- Add lightly toasted pine nuts, fluff with a fork, and serve.
Nutrition Facts : Calories 242.4, Fat 11.1, SaturatedFat 1.3, Cholesterol 2.4, Sodium 516.5, Carbohydrate 30.6, Fiber 2.7, Sugar 5.9, Protein 7
KALE AND QUINOA PILAF
I make this one constantly... It's quick, pretty virtuous and from another of my favorite food sites, Food52. http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf
Provided by DriaDB
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts.
- Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Nutrition Facts : Calories 254.3, Fat 10.6, SaturatedFat 1, Sodium 18.3, Carbohydrate 34, Fiber 4.7, Sugar 0.9, Protein 8.3
TOASTED QUINOA (OR BARLEY) PILAF
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
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
QUINOA PILAF WITH DRIED FRUIT AND PECANS
Make and share this Quinoa Pilaf With Dried Fruit and Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 quarts of water to a boil; stir in the quinoa.
- Decrease heat to low and cook, covered, 10-15 minutes or until tender.
- Remove from heat and drain well.
- Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.
- Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.
- Add in the quinoa; stir to combine.
- Cover and decrease heat to very low; cook 5 minutes.
- Stir in the pecans; fluff and serve.
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.
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
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
Steps:
- Heat the olive oil in a saucepan over medium heat, then add the shallot, fennel, carrot, and a pinch of salt and sauté for about 3 minutes, until the vegetables start to sweat. Stir in the quinoa, turmeric, cinnamon, cumin, ginger, and cardamom, then stir in the broth and 1/2 teaspoon of salt and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes, until the liquid has been absorbed and the quinoa is tender.
- Remove from the heat and fluff with a fork, then add the parsley and fluff again. Do a FASS check and add a spritz of lemon juice to amp up the flavor if needed.
- rebecca's notes
- Rinse, rinse, and rinse again! Quinoa is naturally coated with a bitter-tasting resin. To get rid of the resin, put the grain in a bowl of cool water, swish it around with your hand, then drain it in a fine-mesh sieve.
- Quinoa is gluten free, which makes sense when you consider that botanically, it isn't a grain at all; it's more closely related to beets. It makes a great replacement for couscous in Orange Pistachio Couscous (page 145). It's also a great hot cereal; try it in place of oats in Best Oatmeal Ever (page 128).
- storage
- Store in an airtight container in the refrigerator for 3 days.
- nutrition information
- (per serving)
- Calories: 270
- Total Fat: 9.9g (1.3g saturated, 5.7g monounsaturated)
- Carbohydrates: 39g
- Protein: 8g
- Fiber: 6g
- Sodium: 180mg
- WHO KNEW? Chemo and Carbs and Diabetes Risk
- By now, most of us know that chemo can cause muscle loss. But it can also lead to diabetes if you're not careful. Less muscle mass is a double whammy: You burn less sugar than with normal muscle levels, and you also store less sugar, in the form of glycogen, in those muscles, meaning all that unused consumed sugar stays in your body (usually in the liver, blood, and kidneys), elevating overall blood sugar levels and forcing you to use more insulin.
- Dr. Jeanne Wallace says that on top of that, "when you're given chemo, you're often given a steroid that really increases the glycemic response," creating the type of blood sugar spikes and insulin surges that can predispose people to diabetes. Wallace's suggestion? While you're in treatment, forget the USDA food pyramid. It suggests 6 to 11 servings of carbs per day. You want to eat fewer carbs, so shoot for half of that if not less. When you do eat carbs, avoid refined white flour and sugar and stick with whole grains, as their higher fiber content slows the release of their sugars into the body. This may have direct anticancer benefits too, as some studies have shown that lowering blood sugar levels in animals suppressed tumor growth.
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