Best 3 Quinoa Almond Pilaf Recipes
**Quinoa Almond Pilaf: A Wholesome and Flavorful Dish for Any Occasion**
Quinoa almond pilaf is a delectable blend of ancient grains, nutty almonds, and aromatic spices that creates a wholesome and flavorful dish perfect for various occasions. This pilaf recipe offers a unique combination of textures and tastes, with the fluffy quinoa providing a light and airy base, the crunchy almonds adding a satisfying bite, and the fragrant spices infusing every grain with warmth and depth of flavor. Whether served as a main course, a side dish, or a delightful addition to a buffet spread, this quinoa almond pilaf is sure to impress with its enticing aroma and irresistible taste. Additionally, the article features a collection of equally enticing recipes, including a refreshing quinoa salad with grilled vegetables, a creamy quinoa and mushroom risotto, and a hearty quinoa and black bean chili. With its versatility, nutritional value, and irresistible flavors, quinoa almond pilaf and the accompanying recipes are sure to become favorites in any kitchen.
QUINOA AND ALMOND PILAF
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter over medium-high. Add shallot and cook until softened, 4 minutes. Season with salt and pepper. Add quinoa and cook 1 minute. Add 1 1/3 cups water, bring to simmer, and cover. Cook until water is absorbed, about 17 minutes. Let stand 10 minutes and then fluff with fork. Stir in almonds and parsley.
Nutrition Facts : Calories 315 g, Fat 17 g, Fiber 5 g, Protein 10 g, SaturatedFat 5 g
QUINOA ALMOND PILAF
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Provided by Ann Kosa
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 33 g, Fat 17.1 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 506 mg, Sugar 8.7 g
TOASTED ALMOND AND QUINOA PILAF
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
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).
Tips:
- Use a good quality quinoa: A good quality quinoa will cook evenly and have a fluffy texture. Look for quinoa that is free of dirt and debris.
- Rinse the quinoa before cooking: Rinsing the quinoa removes the saponin coating, which can make the quinoa taste bitter.
- Use a ratio of 1 cup quinoa to 2 cups water: This will ensure that the quinoa cooks properly and is not too dry or too mushy.
- Bring the quinoa to a boil, then reduce heat and simmer for 15 minutes: This will cook the quinoa evenly and prevent it from sticking to the pot.
- Fluff the quinoa with a fork before serving: This will help to separate the grains and make the quinoa light and fluffy.
- Add your favorite seasonings and ingredients: Quinoa is a versatile grain that can be flavored with a variety of seasonings and ingredients. Try adding herbs, spices, vegetables, or nuts to your quinoa pilaf.
Conclusion:
Quinoa almond pilaf is a delicious and healthy side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a simple side dish or a more elaborate dish, quinoa almond pilaf is a great option.
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