Quinoa Pilaf Three Ways

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 cooking with aunt juju https://cookingwithauntjuju.com/2012/03/20/quinoa/ ‎  

IMG_1373

Rainbow trout over quinoa pilaf!

IMG_1372

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 cooking with aunt juju https://cookingwithauntjuju.com/2012/03/20/quinoa/ ‎  

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 cooking with aunt juju https://cookingwithauntjuju.com/2012/03/20/quinoa/ ‎  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s