Best 2 Toasted Quinoa Pilaf Recipes

Toasted quinoa pilaf is a flavorful and versatile dish that can be enjoyed as a main course or a side dish. It is made with quinoa, a gluten-free and protein-rich grain, and is typically cooked with aromatics such as onions, garlic, and spices. The quinoa is first toasted in a pan until it becomes fragrant and golden brown, then it is cooked in broth or water until it is tender and fluffy. Toasted quinoa pilaf can be served with a variety of toppings, such as roasted vegetables, grilled chicken, or a dollop of yogurt. With its nutty flavor and hearty texture, toasted quinoa pilaf is a delicious and satisfying meal that is perfect for any occasion.

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TOASTED ALMOND AND QUINOA PILAF

Toasted Almond and Quinoa Pilaf image

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

Ingredients

1 3/4 cups chicken broth
1 cup quinoa, rinsed well and drained
2 tablespoons olive oil
1 shallot, peeled and finely diced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 carrot, peeled and diced
2 medium beets, peeled and diced
2 green onions, thinly sliced
1 cup toasted slivered almonds
2 tablespoons fresh parsley, chopped

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).

TOASTED QUINOA PILAF

Toasted Quinoa Pilaf image

Provided by Florence Fabricant

Categories easy, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup raw quinoa
2 cups water
4 tablespoons sweet butter or vegetable oil or both
2 cups finely chopped onions
1 Granny Smith apple, peeled, cored and finely chopped
1/2 teaspoon dried thyme
Salt and freshly ground pepper
2 tablespoons finely minced parsley

Steps:

Place the quinoa in a large, ungreased skillet and toast it, stirring frequently, over medium heat until it has a nutty aroma and has darkened slightly. Remove the quinoa from the pan and simmer in water, covered, until tender. There should be about 4 cups.
Heat butter or oil or both in the skillet. Add onions and apple and cook over medium heat, stirring frequently, until they become very tender and golden brown.
Stir in the cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as a side dish with poultry or meat or use as a stuffing.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use the right ratio of quinoa to liquid. For pilaf, a 1:2 ratio of quinoa to liquid is ideal. This will result in a fluffy, tender pilaf that is not too dry or too wet.

Rinse the quinoa before cooking. This will help to remove any bitter saponins from the quinoa, which can make it taste soapy. To rinse the quinoa, simply place it in a fine-mesh strainer and rinse it under cold water for a few minutes.

Toast the quinoa before cooking. Toasting the quinoa before cooking will help to bring out its nutty flavor. To toast the quinoa, simply heat a dry skillet over medium heat and add the quinoa. Cook the quinoa, stirring constantly, until it is lightly browned and fragrant, about 5 minutes.

Use a flavorful cooking liquid. The cooking liquid you use for your pilaf will have a big impact on the final flavor of the dish. For a simple pilaf, you can use water or broth. For a more flavorful pilaf, you can use a combination of broth and wine, or even use fruit juice.

Add vegetables, herbs, and spices to your pilaf. Vegetables, herbs, and spices can be added to your pilaf to create a more flavorful and interesting dish. Some popular additions include onions, garlic, carrots, celery, bell peppers, parsley, cilantro, cumin, and turmeric.

Cook the pilaf until it is tender and fluffy. The cooking time for pilaf will vary depending on the type of quinoa you are using. White quinoa typically takes about 15 minutes to cook, while red and black quinoa take about 20 minutes. Cook the pilaf until it is tender and fluffy, but not overcooked.

Conclusion:

Quinoa pilaf is a delicious and versatile side dish that can be served with a variety of main courses. It is a healthy and affordable option that is easy to make. With a few simple tips, you can make a perfect quinoa pilaf that will impress your family and friends.