Quinoa And Spring Vegetable Pilaf Recipes

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QUINOA AND SPRING VEGETABLE PILAF



Quinoa and Spring Vegetable Pilaf image

Provided by Bon Appétit Test Kitchen

Categories     Side     Sauté     Fourth of July     Picnic     Low Fat     Vegetarian     Quick & Easy     Low Cal     Mother's Day     Dinner     Lunch     Spring     Family Reunion     Healthy     Low Cholesterol     Engagement Party     Party     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups quinoa, well rinsed
1 cup vegetable broth
2 cups frozen petite peas, thawed, divided
5 tablespoons chopped fresh mint leaves, divided
1 garlic clove, peeled
3 tablespoons butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)
3/4 cup sliced shallots
8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
1 14-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces
Ingredient Info: Quinoa is a grain with a texture similar to that of couscous; it's available at supermarkets and natural foods stores

Steps:

  • Bring 2 1/2 cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
  • Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth
  • Melt butter in large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
  • Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores. For even more flavorful pilaf, use vegetable stock in place of the water.

Provided by Laura Jull

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 3

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 stalk celery, chopped
2 carrots, diced
½ cup quinoa
1 cup hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
½ cup frozen green peas, thawed
salt to taste
ground black pepper to taste

Steps:

  • Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  • Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  • Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Nutrition Facts : Calories 195 calories, Carbohydrate 29.1 g, Fat 6.5 g, Fiber 5.1 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 76.8 mg, Sugar 4.8 g

QUINOA PILAF



Quinoa Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Steps:

  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
  • Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Make and share this Vegetable Quinoa Pilaf recipe from Food.com.

Provided by Bayhill

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup quinoa, uncooked
1 3/4 cups canned chicken broth, undiluted
2 teaspoons olive oil
2 medium leeks, finely chopped (use white portion only)
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons minced garlic
2 tablespoons parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper, freshly ground (to taste)
1/4 cup fresh parsley, chopped

Steps:

  • Rinse quinoa with cold water according to the directions on the package; drain.
  • In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
  • In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
  • Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.

QUINOA & VEGETABLE PILAF



Quinoa & Vegetable Pilaf image

Categories     Salad     Vegetable     Quinoa     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

1 1/2 cups raw quinoa
2 1/4 cups vegetable broth (see page 295)
1 teaspoon dried thyme
1 onion, diced
2 garlic cloves, minced or pressed
1 tablespoon olive oil
2 carrots, peeled and diced
1 bell pepper, seeded and diced
1 cup fresh or frozen green peas
1 tomato, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Grated Parmesan, Cheddar, or feta cheese (optional)

Steps:

  • Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain's bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.
  • While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.
  • When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.
  • Ingredient Note
  • Use different vegetables, such as asparagus, green beans, celery, and mushrooms-just be sure there are several colors and about 4 to 5 cups total.
  • Vary the herb-try dill, tarragon, or rosemary.
  • Serving & menu ideas
  • Serve with Lemon Herb Tofu (page 68), corn on the cob with one of our toppings (page 188), or Broccoli Tomato Salad (page 204).

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