Quinoa Fennel Pilaf Food

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QUINOA PILAF



Quinoa Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Steps:

  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
  • Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

QUINOA-FENNEL PILAF



Quinoa-Fennel Pilaf image

Categories     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Quinoa     Fennel     Summer     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup quinoa
1/2 small white onion, finely chopped
1 celery rib, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups water

Steps:

  • Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
  • Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

FENNEL-ROASTED CAULIFLOWER WITH QUINOA



Fennel-roasted cauliflower with quinoa image

Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 55m

Number Of Ingredients 12

1 large cauliflower, or 2 small ones, separated into florets
1 tbsp fennel seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tbsp olive oil
1 red onion, chopped
2 peppers (mix of red, yellow or orange), chopped
1 courgette, halved lengthways, cored and chopped
1 small garlic clove, crushed
1 lemon, juiced and zested
4 tbsp yogurt
250g quinoa, cooked

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
  • Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
  • Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
  • Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
  • Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.

Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Make and share this Vegetable Quinoa Pilaf recipe from Food.com.

Provided by Bayhill

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup quinoa, uncooked
1 3/4 cups canned chicken broth, undiluted
2 teaspoons olive oil
2 medium leeks, finely chopped (use white portion only)
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons minced garlic
2 tablespoons parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper, freshly ground (to taste)
1/4 cup fresh parsley, chopped

Steps:

  • Rinse quinoa with cold water according to the directions on the package; drain.
  • In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
  • In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
  • Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.

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