Quinoa And Corn Pilaf Recipes

QUINOA WITH CORN AND SCALLIONS

Steps:

• Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.
• Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.
• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.
• Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.
• Cook the quinoa in a pot of of boiling salted water per the package directions.
• Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.
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QUINOA CORN PILAF

Steps:

• 1. Chop onion in coarse chop
• 2. Brown butter, garlic and onion in small sauce pan
• 3. Add quinoa and stock, bring to boil then lower heat and simmer until quinoa is tender. Quinoa cooks just like rice. it is always a 2 to 1 ratio of quinoa to water or stock. Then cook like it is rice.
• 4. Cook corn in microwave for 2 minutes and drain
• 5. Stir corn into quinoa and season to taste and serve!

BAKED GRAINS PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
• Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
• Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

QUINOA AND CORN PILAF

Steps:

• Bring 2 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
• Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium heat until golden. Stir in the corn kernels and continue to sauté until the onion begins to brown lightly.
• Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper. If a little more moisture is needed, stir in a small amount of water, and serve.
• quinoa
• Quinoa is a rediscovered food of ancient South American origin. Once the staple nourishment of the Inca culture, it's technically not a grain but the seed of an herb-like plant. Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive. Nutritionally, though, you get a lot for your money-quinoa is considered a "super food" for its superb nutritional profile, which includes high-quality protein. Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.
• basic cooked quinoa
• Use 2 parts water to 1 part quinoa. For variety, you may want to cook it in stock instead of water, or add a bouillon cube to the water. Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins). Bring water to a rapid simmer, then stir in the quinoa. Simmer gently, covered, until the water is absorbed, about 15 minutes. To use as a plain side dish or as a bed of grain, stir in just a touch of nonhydrogenated margarine and salt into the hot grain.
• nutrition information
• Calories: 221
• Total Fat: 6g
• Protein: 7g
• Carbohydrate: 36g
• Cholesterol: 0mg
• Sodium: 7mg