Best 2 Quinoa And Almond Pilaf Recipes
Quinoa and almond pilaf is a scrumptious and wholesome dish that combines the nutty flavor of quinoa with the crunchiness of almonds. It is a versatile side dish that pairs well with various main courses, from grilled chicken to roasted vegetables. As a complete protein source, quinoa provides all the essential amino acids, while almonds are packed with healthy fats, protein, and fiber. Preparing this pilaf is a breeze, requiring minimal ingredients and straightforward steps. Whether you are a seasoned cook or a beginner, this article will guide you through the process of crafting the perfect quinoa and almond pilaf, ensuring a flavorful and nutritious addition to your meal.
Here are our top 2 tried and tested recipes!
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 for Making Quinoa and Almond Pilaf
- Use a good quality quinoa. Quinoa should be light and fluffy when cooked. If it's too mushy, it's probably been overcooked. - Rinse the quinoa before cooking. This will remove any saponins, which are bitter compounds that can make quinoa taste soapy. - Use a flavorful broth. The broth will add flavor to the quinoa. You can use chicken broth, vegetable broth, or even water. - Add some vegetables. Vegetables will add color, texture, and nutrients to the pilaf. You can use any vegetables you like, such as carrots, celery, onion, or broccoli. - Toast the almonds. Toasting the almonds will bring out their flavor and make them more crunchy. - Fluff the quinoa before serving. This will help to separate the grains and make the pilaf light and fluffy.Conclusion
Quinoa and almond pilaf is a delicious and healthy side dish that can be served with a variety of meals. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give quinoa and almond pilaf a try!
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