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 CRIMINI MUSHROOMS
This dish has been a big hit as a side dish at Calhoun. The kids at Calhoun were fascinated to learn that quinoa is not a grain but a seed. It looks like a grain and reacts like a grain when cooked but it is still a seed. You can see the stamen in cooked "grain". It's nutty and delicious as a replacement for rice.
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
- Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
- After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.
- Taste for seasoning and adjust, if necessary. Serve.
QUINOA WITH SHIITAKES AND SNOW PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
- Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
- Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams
WARM QUINOA, SPINACH, AND SHIITAKE SALAD
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
- On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
- Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
- Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.
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 PILAF WITH MUSHROOMS
Quinoa is not a grain, but a seed.
Provided by nosduh1313
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g
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