Best 3 Quinoa Almond Pilaf Recipes
Quinoa almond pilaf is a healthy and flavorful dish that combines the protein-packed goodness of quinoa with the nutty crunch of almonds. This versatile side dish is easy to make and can be served with a variety of main courses, or as a light meal on its own. Packed with nutrients and antioxidants, quinoa almond pilaf is a dish that will please everyone at the table. It can be customized to suit your tastes, making it a versatile and enjoyable dish.
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QUINOA ALMOND PILAF
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Provided by Ann Kosa
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 33 g, Fat 17.1 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 506 mg, Sugar 8.7 g
QUINOA AND ALMOND PILAF
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter over medium-high. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute. Add 1 1/3 cups water, bring to simmer, and cover. Cook until water is absorbed, about 17 minutes. Let stand 10 minutes and then fluff with fork. Stir in almonds and parsley.
Nutrition Facts : Calories 315 g, Fat 17 g, Fiber 5 g, Protein 10 g, SaturatedFat 5 g
TOASTED ALMOND AND QUINOA PILAF
From the LCBO's Food&Drink, Autumn 2011. This pilaf is surprisingly flavorful and makes for lovely presentation. It is easily made vegetarian by substituting vegetable stock. Though it is meant to be made with quinoa and almonds, I had millet and flax seed on hand, and it was still delicious. To use millet, add an extra 1/2 c of stock and give it an extra 5 minutes of both cooking and covered time.
Provided by Isabeau
Categories Grains
Time 35m
Yield 1 pilaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).
Tips:
- Use a good quality quinoa. Organic quinoa is a great option, as it is grown without the use of pesticides or herbicides.
- Rinse the quinoa thoroughly before cooking. This will remove any bitter saponins that may be present.
- Cook the quinoa according to the package directions. Generally, this involves simmering the quinoa in water or broth for about 15 minutes, or until it is tender and fluffy.
- Fluff the quinoa with a fork before serving. This will help to separate the grains and make them light and airy.
- Add your favorite seasonings and vegetables to the pilaf. Some popular options include diced onion, celery, carrots, bell peppers, and herbs such as parsley, cilantro, and thyme.
- Serve the pilaf immediately, or store it in the refrigerator for up to 3 days. You can also freeze the pilaf for up to 3 months.
Conclusion:
Quinoa almond pilaf is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are looking for a simple side dish or a hearty main course, quinoa almond pilaf is sure to please everyone at your table.
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