Best 7 Quinoa With Garlicraisins And Pine Nuts Recipes

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Quinoa with garlic, raisins, and pine nuts is a delicious and healthy dish that is perfect for a quick and easy meal. Quinoa is a gluten-free grain that is high in protein and fiber, and it is also a good source of iron and magnesium. This recipe combines quinoa with the savory flavors of garlic and pine nuts, and the sweetness of raisins. The result is a flavorful and nutritious dish that is sure to please everyone at the table.

Here are our top 7 tried and tested recipes!

CRISP QUINOA CAKES WITH PINE NUTS AND RAISINS



Crisp Quinoa Cakes With Pine Nuts and Raisins image

Provided by Mark Bittman

Categories     brunch, lunch, weekday, appetizer, dessert, main course, side dish

Time 1h15m

Yield 8 to 10 cakes

Number Of Ingredients 9

1 cup quinoa
Salt
1/4 cup pine nuts
1 /4 cup raisins
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan
Freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving

Steps:

  • Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
  • Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
  • Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 27 grams, Carbohydrate 73 grams, Fat 38 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 400 milligrams, Sugar 12 grams

QUINOA WITH VEGETABLES AND NUTS



Quinoa with Vegetables and Nuts image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups raw quinoa, organic if possible
3 tablespoons olive oil
1 medium carrot, peeled and finely diced
6 scallions, thinly sliced
1 red bell pepper, seeded and finely diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh or frozen peas
1/2 cup chopped pistachio nuts
12 bunch chopped fresh thyme

Steps:

  • Pour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.
  • Meanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.

QUINOA WITH GARLIC,RAISINS AND PINE NUTS



QUINOA WITH GARLIC,RAISINS AND PINE NUTS image

Categories     Nut

Yield 4

Number Of Ingredients 6

Quinoa
Pine nuts
Garlic parsley
Raisins
Lemon juice
Olive oil

Steps:

  • Foodnetwork

INDIAN-SPICED QUINOA WITH RAISINS AND PINE NUTS



Indian-Spiced Quinoa With Raisins and Pine Nuts image

I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet.

Provided by PDX Meems

Categories     Grains

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
2 tablespoons olive oil
2 large shallots, minced
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3 cups vegetable stock, heated
salt & freshly ground black pepper
1/3 cup golden raisin
1/4 cup pine nuts, toasted
2 tablespoons fresh parsley leaves, minced

Steps:

  • Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
  • Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.

Nutrition Facts : Calories 265.6, Fat 11.1, SaturatedFat 1.2, Sodium 5.2, Carbohydrate 36, Fiber 3.7, Sugar 5, Protein 7.3

QUINOA WITH CAULIFLOWER, CRANBERRIES, AND PINE NUTS



Quinoa with Cauliflower, Cranberries, and Pine Nuts image

Categories     Salad     Nut     Fry     Cranberry     Pine Nut     Quinoa     Cauliflower     Simmer

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/4 cups quinoa, rinsed in a fine sieve
2 tablespoons fragrant oil, such as walnut or untoasted sesame (if unavailable, use olive oil)
1 medium yellow or red onion, finely chopped
1 small head cauliflower, cut into small pieces and florets
1/2 cup dried cranberries
1/3 cup pine nuts, lightly toasted in a dry skillet
1/4 cup minced fresh parsley, or more to taste
Salt and freshly ground pepper to taste

Steps:

  • Combine the quinoa with 2 1/2 cups water in a saucepan and bring to a simmer. Cover and simmer gently for 15 minutes, or until the water is absorbed.
  • Meanwhile, heat 1 tablespoon of the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat until golden. Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender.
  • Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, pine nuts, and parsley. Toss together, then remove from the heat. Drizzle in the remaining oil and season with salt and pepper. Serve at once.
  • Menu Suggestions
  • Team this lively grain dish with Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) and steamed green beans, Brussels sprouts, or asparagus.
  • Another delightful companion is Lentils with Greens and Sun-Dried Tomatoes (page 111). Add a simple salad of greens and tomatoes to this meal.
  • The quinoa is a nice complement to any easy tofu dish, such as Sautéed Tofu or BBQ-Flavored Skillet Tofu (both on page 62), along with any colorful salad.
  • nutrition information
  • Calories: 416
  • Total Fat: 16g
  • Protein: 13g
  • Carbohydrates: 59g
  • Fiber: 8g
  • Sodium: 60mg

QUINOA WITH GARLIC, PINE NUTS AND RAISINS RECIPE



Quinoa with garlic, Pine Nuts and Raisins Recipe image

Provided by caligma

Number Of Ingredients 8

1 Cup Quinoa, toasted.
1 3/4 cup Chicken Broth.
1/4 cup toasted Pine nuts.
2 cloves thinly sliced garlic
2 Tbsp. olive oil
1/4 c. Raisins.
1/3 cup chopped fresh parsley.
Salt and pepper to taste

Steps:

  • In a med sized saucepan, add toasted Quinoa to chicken broth. Bring to a boil. cover and lower heat. cook for 10 to 12 minutes. Remove from heat and set aside. Toast the pine nuts, set aside. Brown garlic in the 2 Tbsp. olive oil. Fluff Quinoa with a fork, add the pinenuts, garlic, oil, 1/4 c. raisins, and the parsley. Toss Corrected seasonings and serve.

QUINOA PILAF WITH PINE NUTS



Quinoa Pilaf With Pine Nuts image

This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set of amino acids it is a complete protein source and best of all, it is gluten free. I use it instead oatmeal in the morning oftentimes (that recipe will be coming up)! This recipe is from Ellie Krieger and it's just a wonderful side dish or leftover snack.

Provided by dimply dots

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups low sodium chicken broth
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
salt and pepper

Steps:

  • Rinse quinoa gently.
  • Bring chicken broth and quinoa to a boil in a medium saucepan.
  • Reduce heat to a simmer and cover, cooking for 15 - 20 minutes, until liquid is absorbed and the quinoa is tender.
  • While the quinoa is cooking, toast pine nuts in a dry hot pan until brown and fragrant.
  • Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden, about 10 minutes.
  • When quinoa is done, fluff with fork and transfer to serving bowl. Add caramelized onions, pine nuts and chopped parsley to the quinoa. Season with salt, pepper and extra virgin olive oil to taste.

Tips:

  • Rinse quinoa thoroughly: This removes the bitter-tasting saponin coating and helps the quinoa cook evenly.
  • Use a flavorful broth: Vegetable or chicken broth adds depth of flavor to the quinoa.
  • Sauté garlic and raisins before adding to the quinoa: This helps to release their flavors and aromas.
  • Toast pine nuts before adding to the quinoa: This makes them more fragrant and flavorful.
  • Fluff the quinoa with a fork before serving: This helps to separate the grains and make it light and fluffy.

Conclusion:

Quinoa with garlic, raisins, and pine nuts is a delicious and versatile dish that can be served as a main course or a side dish. It is a good source of protein, fiber, and vitamins and minerals. This recipe is easy to follow and can be tailored to your own taste preferences. Try it out and enjoy a healthy and flavorful meal!

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