There are lots of good ways to cook this whole grain which is light, tasty and easy to digest. Actually it is a seed of a leafy plant related to spinach. Quinoa (keen-wah) is quick and easy to prepare; contains more protein than any grain and includes all 8 amino acids. A white spiral forms around it when it cooks which is very interesting. You can serve it as a side dish, in soups, salads and pilafs. A new discovery for me and I like it!
I have included 3 recipes, one is a Weight Watcher’s recipe. They are very similar with varying vegetables and herbs.
Quinoa Pilaf with Carrots and Onions
- 1-1/2 cups dry quinoa
- 1-1/2 cups low sodium vegetable broth
- 1-1/2 cups water
- 2 carrots, diced
- 1 onion, diced
Put the quinoa in a bowl and add cold water to cover. Stir gently with a fork for 1 minute; drain then rinse under cold running water. Let sit for about 5 minutes to thoroughly drain.
In a large saucepan, bring the broth and water to a boil. Add the carrots and onion and cook, stirring occasionally, until it returns to a boil. Stir in the quinoa, cover, and reduce heat to low. Simmer the quinoa until the liquid is absorbed, about 15 minutes.
Recipe by cookingwithauntjuju.com
Rainbow trout over quinoa pilaf!
Quinoa Fennel Pilaf
- 1 cup quinoa
- 1 tbsp. butter
- 1 medium leek (white and light green parts) chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 small fennel bulb, stalks removed, halved, cored and diced
- 1-1/2 cups chicken or vegetable stock
- kosher salt and black pepper to taste
Rinse quinoa until the water runs clear.
Melt butter in a large skillet and saute quinoa, leek, celery, carrot and fennel, stirring occasionally about 10 minutes or so.
Add stock and bring to a boil. Reduce heat to a simmer, cover and cook over low heat until the grain is tender and liquid is absorbed, about 15 minutes. Let sit, covered for 5 minutes. Fluff with a fork and season to taste with salt and pepper.
Recipe by cookingwithauntjuju.com
WW Quinoa Pilaf
- 1 tbsp. olive oil
- 1 medium fennel bulb, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt and pepper to taste
- 1/4 tsp. fennel seeds, crushed
- 1 cup quinoa, well rinsed
- 1-1/2 cups low-sodium chicken broth
- 1/4 cup parsley, minced
- 1-2 tbsp. fresh tarragon, minced
Heat a large pan over medium heat and add the oil. Stir in the vegetables, fennel seeds and salt and pepper. Cook until softened about 5 minutes.
Stir in the quinoa and cook, stirring, for about 2 minutes. Add the broth and bring to a boil; reduce the heat, cover and simmer until the liquid is absorbed for about 15 minutes. Remove and let stand for a few minutes. Fluff with a fork and add the parsley and tarragon.
PointsPlus value of 6 per 1 cup serving
Recipe by cookingwithauntjuju.com