Best 2 Nava Atlass Quinoa Pilaf Recipes
Embark on a culinary journey with Nava Atlas's Quinoa Pilaf, a delightful and versatile dish that promises to tantalize your taste buds. This wholesome grain-based pilaf combines the nutty flavor of quinoa with an array of aromatic spices, creating a symphony of flavors in every bite. Accompany your main course with this delectable side dish, or savor it as a hearty and nutritious main meal.
Whether you prefer a classic pilaf or crave something a bit more adventurous, Nava Atlas has curated a collection of recipes to suit every palate. From the traditional Lebanese-inspired pilaf with fragrant herbs and toasted pine nuts to the vibrant Mexican version bursting with roasted corn and black beans, each recipe offers a unique twist on this culinary classic.
For those seeking a vegan and gluten-free option, the Lemony Quinoa Pilaf is a delightful choice, featuring a refreshing blend of lemon, herbs, and toasted almonds. If you're looking to add a touch of sweetness to your pilaf, try the Moroccan-inspired recipe with caramelized onions, raisins, and a hint of cinnamon. And for a hearty and protein-packed meal, the Quinoa Pilaf with Chicken and Vegetables is sure to satisfy your cravings.
No matter which recipe you choose, Nava Atlas's Quinoa Pilaf is a culinary delight that will elevate your dining experience. So, gather your ingredients, prepare your taste buds, and let's embark on this flavorful journey together!
NAVA ATLAS'S QUINOA PILAF
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
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
QUINOA PILAF WITH CHICK PEAS, POMEGRANATE, AND SPICES
Two superfoods in one dish! Pomegranate juice is considered by many nutritionists to be a superfood, with powerful antioxidant properties and cancer-fighting benefits. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
- Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
- Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 283 milligrams, Sugar 5 grams
Tips:
- Use a good quality quinoa: Look for quinoa that is free of debris and has a light, fluffy texture.
- Rinse the quinoa thoroughly before cooking: This will help to remove any bitterness from the quinoa.
- Toast the quinoa before cooking: This will give the quinoa a nutty flavor and help to prevent it from sticking together.
- Use a ratio of 1 cup quinoa to 2 cups water: This will give you a fluffy, cooked quinoa.
- Cook the quinoa over medium heat: This will help to prevent the quinoa from boiling over.
- Let the quinoa rest for 5 minutes before fluffing: This will help to absorb any excess moisture and give the quinoa a chance to cool slightly.
- Fluff the quinoa with a fork before serving: This will help to separate the grains and make the quinoa light and fluffy.
Conclusion:
Quinoa pilaf is a versatile dish that can be served as a side dish or a main course. It is a healthy and delicious way to enjoy quinoa, and it is also a great way to use up leftover vegetables. With a few simple tips, you can make a perfect quinoa pilaf every time.
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