Quinoa Fennel Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

QUINOA PILAF



Quinoa Pilaf image

Keep it simple is what this recipe does. It doesn't take much to make a quick side dish that is filling, colorful, and flavorful.

Provided by Jamie Geller

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

1½ cups quinoa, uncooked
3 cups chicken broth
2 tablespoons fresh chopped flat-leaf parsley
½ cup sliced almonds, roasted
½ cup raisins
Zest of 1 orange
Kosher salt
Freshly ground black pepper

Steps:

  • 1. Place quinoa in a medium saucepan and fill with cold water. Run the pieces of quinoa together and scrub off saponins (a bitter substance produced by the plant to protect the seeds from birds and insects - nature at it's best!). You will see the water become cloudy. Carefully pour off water and add chicken broth. 2. Cook quinoa, partially covered, over medium-low heat until water level is even with the level of quinoa, about 10 minutes. Turn off heat and cover. Allow steam to finish the cooking process for 10 minutes. 3. Transfer quinoa to a serving bowl and add parsley, almonds, raisins, zest, salt, and pepper.

Nutrition Facts :

QUINOA PILAF



Quinoa Pilaf image

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

1 tablespoon vegetable oil
½ cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

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



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.

QUINOA AND PEPPER PILAF



Quinoa and Pepper Pilaf image

Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup uncooked quinoa, rinsed
2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
  • Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g

QUINOA PILAF



Quinoa Pilaf image

Categories     Quinoa     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 tablespoons finely diced shallot
1 fennel bulb, diced small
1 carrot, peeled and diced small
Sea salt
1 cup quinoa, rinsed
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 3/4 cups Magic Mineral Broth (page 54)
1/4 cup chopped fresh parsley or mint

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.

QUINOA-FENNEL PILAF



Quinoa-Fennel Pilaf image

Categories     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Quinoa     Fennel     Summer     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup quinoa
1/2 small white onion, finely chopped
1 celery rib, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups water

Steps:

  • Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
  • Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

More about "quinoa fennel pilaf recipes"

BRAISED FENNEL WITH LENTIL-QUINOA PILAF | RACHAEL RAY IN ...
braised-fennel-with-lentil-quinoa-pilaf-rachael-ray-in image
2012-09-14 Step 3. In a large bowl, toss the lentils with the fennel fronds, 1/4 cup EVOO, 1/4 cup parsley, the vinegar and mustard. Add the quinoa and toss …
From rachaelraymag.com
Total Time 45 mins
  • In 2 separate saucepans, cook the lentils and quinoa according to package directions. Let cool. Fluff the quinoa with a fork.
  • Meanwhile, halve the fennel bulbs lengthwise, then cut each half lengthwise into 3 wedges (you'll have 18 wedges total). Chop the fronds and measure out 6 tbsp. Divide the butter and 2 tbsp. EVOO between 2 large skillets; heat over medium heat. Divide the fennel in a single layer between the skillets and cook on one side until browned in spots, about 5 minutes. Flip the fennel and cook until browned on the other side, about 5 minutes. Divide the broth between the skillets. Cover and cook over low heat until the fennel is tender when pierced with a sharp knife, about 20 minutes; season with salt and pepper.
  • In a large bowl, toss the lentils with the fennel fronds, 1/4 cup EVOO, 1/4 cup parsley, the vinegar and mustard. Add the quinoa and toss gently; season with salt and pepper.
  • Transfer the pilaf to a large platter; top with the braised fennel. Drizzle with a little EVOO and sprinkle with more chopped parsley.


QUINOA, FENNEL AND SAUSAGE PILAF - RECIPES | CAULDRON FOODS
quinoa-fennel-and-sausage-pilaf-recipes-cauldron-foods image
Add the lemon zest, cumin, coriander seeds, turmeric and Quinoa and continue to fry for a further 5 minutes. Add the stock, bring to the boil, cover the pan and …
From cauldronfoods.co.uk
Cuisine Middle Eastern
Category Dinner
Servings 4
  • Heat 1 tbsp olive oil in a large frying pan and cook the Cauldron Sausages as per back of pack instructions, cut into 4 on the diagonal and leave to one side.
  • Fry the courgette until evenly golden and caramelised on both sides, remove with a slotted spoon and then fry the onion, fennel and garlic over a medium heat for 10 minutes until beginning to colour.
  • Add the lemon zest, cumin, coriander seeds, turmeric and Quinoa and continue to fry for a further 5 minutes.
  • Add the stock, bring to the boil, cover the pan and reduce the heat, then simmer for 15-20 minutes until the Quinoa is tender.


QUINOA BROWN RICE AND VEGETABLE PULAO RECIPE BY ARCHANA'S ...
quinoa-brown-rice-and-vegetable-pulao-recipe-by-archanas image
2016-02-13 To begin making the Quinoa Brown Rice Pilaf, place a heavy bottom pan on medium heat. Add a teaspoon of oil or ghee. Once it is medium hot, add …
From archanaskitchen.com
4.9/5
Servings 4
Cuisine Indian
Total Time 55 mins


QUINOA-FENNEL PILAF RECIPE AND NUTRITION - EAT THIS MUCH
quinoa-fennel-pilaf-recipe-and-nutrition-eat-this-much image
View the recipe and nutrition for Quinoa-Fennel Pilaf, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a meal plan? Head to the …
From eatthismuch.com
Servings 8
Total Time 55 mins


QUINOA, FENNEL, AND POMEGRANATE SALAD RECIPE | BON APPéTIT
2011-12-13 Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 …
From bonappetit.com
3.8/5 (92)
Estimated Reading Time 1 min
Servings 4
  • Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
  • Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
  • Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.


ORANGE BALSAMIC ROAST BEEF AND FENNEL WITH QUINOA PILAF ...
2019-10-09 Toss with orange zest and fennel fronds. Carve roast into very thin slices. Drizzle with any pan juices. Serve with warm quinoa pilaf and roasted fennel.Per serving (based on …
From thinkbeef.ca
Estimated Reading Time 3 mins
  • Roast: Preheat oven to 450°F (230°C). Season roast all over with salt and pepper. Whisk oil with mustard, vinegar, rosemary and orange zest. Rub all over roast. Place roast on rack in shallow roasting pan. Cook for 10 minutes or until roast is seared on the outside.
  • Reduce temperature to 275°F (135°C). Cook for about 1 hour and 30 minutes or until meat thermometer reaches 140°F (60°C) for medium-rare. Remove from oven; cover loosely and let stand 20 minutes before slicing.
  • Sides: Meanwhile, whisk 3 tbsp oil with vinegar, garlic, rosemary, salt and pepper. Divide into two equal portions. Set aside.
  • Heat remaining oil in a large skillet set over medium heat. Cook shallots and red pepper for 5 minutes or until softened but not browned. Stir in quinoa until evenly coated. Add 2 cups water and one portion vinegar mixture; bring to a boil. Cover and reduce heat to medium-low. Cook for 15 minutes or until almost all the liquid has been absorbed. Stir in spinach and Parmesan. Remove from heat. Let stand, covered, for 5 minutes. Keep warm.


QUINOA-CRANBERRY PILAF - SAVOR THE BEST
2018-09-24 Quinoa-Cranberry Pilaf…bright, tart, ruby-red cranberries How to Prepare Quinoa-Cranberry Pilaf: First, the quinoa is toasted briefly to bring out that nutty flavor. Next, fresh …
From savorthebest.com
5/5 (26)
Total Time 30 mins
Category Side Dishes
Calories 346 per serving
  • Add the oil to a large saucepan set over medium-high and when it has heated add the quinoa. Cook, stirring frequently until toasted, about 2 minutes.
  • Add the chopped fennel, onion, and garlic, cook stirring often, about 2-3 minutes until just softened. Stir in the chopped kale, salt/pepper, and cook just until the kale is wilted.
  • Pour in the chicken broth and wine. Bring to a boil, cover with a lid, then reduce the heat to low and simmer for 12-15 minutes until all the liquid is absorbed. Remove from the heat and fluff the grains with a fork.
  • Place the cranberries and water in a small saucepan, bring to a boil and cook just to heat and plump the cranberries. Transfer the cranberries to a fine-mesh strainer and drain off the liquid.


MUSHROOM FENNEL QUINOA STUFFING - SKINNYTASTE
2012-11-06 Instructions. Cook rinsed quinoa in broth according to package directions. While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté …
From skinnytaste.com
Reviews 51
Category Side Dish
Cuisine American
Total Time 30 mins
  • While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute.
  • Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.
  • Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through.


QUINOA AND TOFU PILAF - BREAKING NAAN
2016-10-04 Our Quinoa and Tofu pilaf is scented with saffron and fennel seeds. We borrow the use of herbs and spices from an Indian biryani or pulao. Some carrots, fried ginger julienne s …
From breakingnaan.com
Cuisine Indian
Category Entree
Servings 2
Total Time 45 mins


INDIAN CAULIFLOWER RECIPE WITH QUINOA, LENTIL PILAF AND ...
2016-07-29 It's best to cook the quinoa and lentils in separate pans. Add 2 cups of water and the stock cubes, cover, bring to the boil and simmer for 20 minutes. Whilst the lentils and quinoa are cooking, heat the oil in a frying pan. Add the cumin and fennel seeds and toast until they begin to pop. Add the onion and cook until soft and a bit caramelised.
From houseandgarden.co.uk
Servings 4
Category Mains
Author Caroline Barty
Estimated Reading Time 2 mins


QUINOA RECIPES | RACHAEL RAY IN SEASON
2013-10-04 Quinoa Recipes Go with the grain -- quinoa to be specific -- with these recipe ideas that'll help you meet your daily recommended amount of whole grains (3 ounces) and please your entire family, too! By Rachael Ray Every Day October 04, 2013
From rachaelraymag.com
Author Rachael Ray Every Day
Estimated Reading Time 1 min


QUINOA, FENNEL AND SAUSAGE PILAF - RECIPES - CAULDRON ...
Quinoa, Fennel and Sausage Pilaf. Dec 1, 2018 - An authentic taste of the Middle East. Quinoa, Fennel and Sausage Pilaf. Dec 1, 2018 - An authentic taste of the Middle East. Quinoa, Fennel and Sausage Pilaf. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by …
From pinterest.com


ORANGE BALSAMIC ROAST BEEF WITH HERBED QUINOA PILAF AND ...
2019-04-17 Feed a crowd with a modestly priced roast beef that is loaded with flavour and perfectly tender when cooked to medium-rare and carved into thin slices. Served with a Mediterranean-inspired quinoa dish and roasted fennel bulb. You meet over all your daily needs for zinc and vitamin B12 with this one meal! This serving of beef provides 20% of heme iron – …
From cdnbeef.ca


QUINOA FENNEL PILAF - GRAIL SPRINGS
Quinoa Fennel Pilaf by Nutritional Chef Patty James Ingredients: 1 C. quinoa; ½ small onion, finely chopped; 1 rib celery, diced; 1 carrot, diced; 1 fennel bulb, trimmed, cored and diced ; 1 T. unsalted butter; 1 T. olive oil; 1 ¾ C. vegetable stock; sprinkle of rice wine vinegar; Directions: Rinse quinoa in a fine sieve. Sauté onion, celery, carrot and fennel in butter in a 3-quart …
From grailsprings.com


QUINOA, FENNEL AND SAUSAGE PILAF - RECIPES - CAULDRON ...
Feb 12, 2019 - An authentic taste of the Middle East. Quinoa, Fennel and Sausage Pilaf.
From pinterest.com


QUINOA-FENNEL PILAF RECIPE | EAT YOUR BOOKS
Save this Quinoa-fennel pilaf recipe and more from The Best of Gourmet 2001: Featuring the Flavors of Sicily to your own online collection at EatYourBooks.com
From eatyourbooks.com


QUINOA FENNEL PILAF RECIPES
Quinoa Fennel Pilaf Recipes 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. Ingredients; 1 tablespoon vegetable oil: ½ cup chopped onion : 2 carrots, chopped: 1 cup quinoa, rinsed: 2 cups …
From tfrecipes.com


BRAISED FENNEL WITH LENTIL-QUINOA PILAF | FENNEL RECIPES ...
Oct 19, 2012 - In 2 separate saucepans, cook the lentils and quinoa according to package directions. Let cool. Fluff the quinoa with a fork. Meanwhile, halve the fennel bulbs
From pinterest.ca


HEALTHY RECIPES: QUINOA-FENNEL PILAF RECIPE
Quinoa-Fennel Pilaf recipe step by step, Easy Healthy Recipes. Explore meal ideas that will help you eat healthy, meal prep and lose excess weight. Recipes. Paleo; Keto; Vegetarian; Vegan; Mediterenian; Collections; Meal Plans; Recommended. Supplements; Quinoa-Fennel Pilaf. 8 Servings 25 min Cook. Macros/Serving: 107 Calories Protein:3.56g Carb:17.43g …
From healthylunchideas.net


QUINOA & FENNEL PILAF – FUNKYVEGLIFE
2016-03-26 Rinse the quinoa thoroughly to avoid the bitter taste. This is a very important step. Alternatively, soak the quinoa for 10′ and strain after rinsing lightly. On medium heat, bring the quinoa to boil, lower the heat and with the lid on simmer for 10′. While the quinoa is cooking chop the cashews and the veggies.
From funkyveglife.wordpress.com


FENNEL AND LEMON SALMON WITH QUINOA PILAF - STARFRIT
Add quinoa and garlic, continue cooking for 5 minutes stirring constantly. Add chicken broth, bring to a boil and reduce heat to a minimum, cover and cook for 5 minutes. Remove from heat and add lid until ready to serve. With a fork, seperate quinoa seeds, add parsley and lemon zest and serve. Put quinoa into 2 plates and salmon on top.
From starfrit.com


QUINOA PILAF WITH FENNEL AND CHICKEN – COOK EAT ENJOY
2018-08-04 The quinoa and fennel are the star of this meal, the chicken could easily be substituted for fish, or if you are a vegetarian then I’d scatter flaked almonds over the pilaf and serve with green beans. Ingredients – serves 2 For the pilaf • ½ tblsp vegetable oil • ½ tsp cumin • ½ tsp curry powder • ½ tsp turmeric • ½ tsp ...
From cookeatenjoycouk.wordpress.com


Related Search