Best 3 Sprouted Quinoa Savory Pilaf Recipes

SPROUTED QUINOA SAVORY PILAF

Sprouted Quinoa Savory Pilaf image

Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.

Provided by truRoots(R)

Categories truRoots®

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 cup finely minced yellow onion
2 cups truRoots® Organic Sprouted Quinoa
2 teaspoons minced garlic
1 ¾ cups chicken broth
1 ¾ cups water
¼ teaspoon ground thyme
½ teaspoon sea salt
2 tablespoons finely minced fresh flat-leaf parsley

Steps:

Melt butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant.
Add chicken broth, water, thyme and salt. Bring to boil. Reduce to simmer. Cover and cook 17 to 19 minutes or until grains are tender. Stir in parsley. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.9 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 198.3 mg, Sugar 1.2 g

SPROUTED QUINOA SAVORY PILAF

Sprouted Quinoa Savory Pilaf image

Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.

Provided by truRoots®

Categories truRoots®

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 cup finely minced yellow onion
2 cups truRoots® Organic Sprouted Quinoa
2 teaspoons minced garlic
1 ¾ cups chicken broth
1 ¾ cups water
¼ teaspoon ground thyme
½ teaspoon sea salt
2 tablespoons finely minced fresh flat-leaf parsley

Steps:

Melt butter in large saucepan over medium-high heat. Saute onion until softened. Add quinoa and garlic. Cook and stir until garlic is fragrant.
Add chicken broth, water, thyme and salt. Bring to boil. Reduce to simmer. Cover and cook 17 to 19 minutes or until grains are tender. Stir in parsley. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.9 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 198.3 mg, Sugar 1.2 g

NAVA ATLAS'S QUINOA PILAF

Nava Atlas's Quinoa Pilaf image

Contributed to "Vegan Holiday Kitchen" by Barbara Pollak, a longtime reader of Ms. Atlas's, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa's becoming standard Passover fare.

Provided by Karen Barrow

Categories dinner, lunch, quick, main course

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups quinoa, rinsed
3 cups prepared vegetable broth
3 tablespoons olive oil or other healthy vegetable oil
2 medium yellow or red onions, or 1 of each, quartered and thinly sliced
4 to 6 cloves garlic, minced
1 16-ounce bag shredded coleslaw cabbage
2 medium carrots, sliced
2 cups finely chopped broccoli florets
1 cup sliced cremini or baby bella mushrooms
2 teaspoons minced fresh ginger, or to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons lemon juice, or to taste
Salt and freshly ground pepper to taste
1/2 cup minced fresh parsley
1/4 cup minced fresh dill, more or less to taste

Steps:

Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 489 milligrams, Sugar 3 grams

Tips:

Start with a well-rinsed quinoa. This will help remove the saponins, which can give quinoa a bitter taste.
Toast the quinoa before cooking. This will help bring out its nutty flavor.
Use a flavorful broth or water to cook the quinoa. This will help infuse the quinoa with flavor.
Add vegetables, herbs, and spices to the quinoa while it is cooking. This will create a more flavorful and interesting dish.
Fluff the quinoa with a fork before serving. This will help prevent it from clumping together.

Conclusion:

Sprouted quinoa savory pilaf is a delicious and healthy dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover quinoa, and it is also a good source of protein, fiber, and nutrients. With its nutty flavor and fluffy texture, sprouted quinoa savory pilaf is a surefire hit with everyone who tries it.