Best 8 Quinoa Pilaf With Pine Nuts Recipes

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**Quinoa pilaf with pine nuts: A delightful and nutritious dish**

Quinoa pilaf with pine nuts is a delectable dish that combines the nutty flavor of quinoa with the aromatic crunch of pine nuts. This versatile dish can be served as a main course or a side dish, and it is packed with nutrients. It is a perfect meal for those who are looking for a healthy and flavorful option.

This recipe features three variations: the basic quinoa pilaf, a Mediterranean-inspired version with sun-dried tomatoes and feta cheese, and a Middle Eastern-inspired version with warm spices and dried fruits. Each variation offers unique flavors and textures.

The basic quinoa pilaf is a simple yet satisfying dish that is perfect for everyday meals. The Mediterranean-inspired version adds a burst of flavor with the addition of sun-dried tomatoes, feta cheese, and fresh herbs. The Middle Eastern-inspired version takes the dish to another level with the warmth of cumin, cinnamon, and cardamom, and the sweetness of dried apricots and raisins.

No matter which variation you choose, you'll be delighted with the delicious and nutritious quinoa pilaf with pine nuts. It is an easy-to-make dish that is sure to become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

SIMPLEST QUINOA AND PINE NUT PILAF



Simplest Quinoa and Pine Nut Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts

Steps:

  • Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
  • Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
  • Mix the cilantro and pine nuts into the quinoa.

QUINOA WITH GARLIC, PINE NUTS AND RAISINS



Quinoa With Garlic, Pine Nuts and Raisins image

Provided by Ellie Krieger

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
  • Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
  • Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

QUINOA PILAF



Quinoa Pilaf image

Naturally high-protein and gluten-free quinoa, cooked with onions, garlic, bell peppers, pilaf style, with chopped fresh herbs added for the finish. Healthy and easy!

Provided by Elise Bauer

Categories     Side Dish     Pilaf     Quinoa

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons extra virgin olive oil, divided in half
1/2 medium yellow onion, finely chopped
1/4 bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons pine nuts
1 cup uncooked quinoa
2 cups water
Pinch freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil or Thai basil*
1 tablespoon chopped fresh chives (or green onions including the greens)
1 small cucumber, peeled, seeds removed, chopped
Salt and pepper

Steps:

  • Rinse quinoa if instructed on box: Check your box of quinoa, if it recommends rinsing the quinoa, place the quinoa in a large sieve and rinse it until the water runs clear. (Some brands don't require rinsing.)
  • Sauté onion, bell pepper, garlic, pine nuts: Heat 1 Tbsp of olive oil on medium high heat in a 1 1/2 to 2 quart pot. Add the onion, bell pepper, garlic and pine nuts and cook, stirring occasionally until the onions are translucent, but not browned.
  • Add quinoa: Add the uncooked quinoa and cook, stirring occasionally for a couple more minutes. You can let some of the quinoa get a little toasted.
  • Add water, salt, bring to simmer: Add 2 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork.

Nutrition Facts : Calories 267 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 83 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 3-4, UnsaturatedFat 0 g

QUINOA PILAF



Quinoa Pilaf image

A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.

Provided by JBUCK123

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
½ cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

Steps:

  • Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
  • In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g

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 PILAF



Quinoa Pilaf image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

1/4 cup butter
1 onion, finely chopped
2 garlic cloves, finely chopped
3 large sprigs fresh epazote
1 bay leaf
1 cup quinoa, rinsed, drained well
4 cups chicken stock or vegetable stock
Chopped fresh parsley or cilantro

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add garlic, epazote and bay leaf. Stir 1 minute. Add quinoa and stir just until coated. Add stock. Bring to boil. Reduce heat and simmer until quinoa is tender, about 10 minutes. Drain. Discard epazote and bay leaf.
  • Transfer pilaf to large bowl. Season to taste with salt and pepper. Garnish with parsley or cilantro.

QUINOA PILAF



Quinoa Pilaf image

I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I don't usually have time to make it. This quick-cooking side is a tasty alternative. -Sonya Fox of Peyton, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 medium onion, chopped
1 medium carrot, finely chopped
1 teaspoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1/4 teaspoon salt
1 cup quinoa, rinsed

Steps:

  • In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.

Nutrition Facts : Calories 198 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

QUINOA PILAF WITH PINE NUTS



Quinoa Pilaf With Pine Nuts image

This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set of amino acids it is a complete protein source and best of all, it is gluten free. I use it instead oatmeal in the morning oftentimes (that recipe will be coming up)! This recipe is from Ellie Krieger and it's just a wonderful side dish or leftover snack.

Provided by dimply dots

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups low sodium chicken broth
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
salt and pepper

Steps:

  • Rinse quinoa gently.
  • Bring chicken broth and quinoa to a boil in a medium saucepan.
  • Reduce heat to a simmer and cover, cooking for 15 - 20 minutes, until liquid is absorbed and the quinoa is tender.
  • While the quinoa is cooking, toast pine nuts in a dry hot pan until brown and fragrant.
  • Add oil to the same pan used to toast the pine nuts and saute the onions. Cook onions until soft and golden, about 10 minutes.
  • When quinoa is done, fluff with fork and transfer to serving bowl. Add caramelized onions, pine nuts and chopped parsley to the quinoa. Season with salt, pepper and extra virgin olive oil to taste.

Tips:

  • Use high-quality quinoa: Opt for organic or fair-trade quinoa to ensure its quality and freshness.
  • Rinse the quinoa thoroughly: This step removes bitter-tasting saponins from the quinoa, resulting in a better-tasting dish.
  • Use a vegetable broth with a rich flavor: A flavorful broth enhances the taste of the quinoa pilaf.
  • Toast the pine nuts: Toasting the pine nuts adds a nutty and香ばしい flavor to the pilaf.
  • Add vegetables for extra flavor and nutrition: Consider adding chopped carrots, celery, bell peppers, or mushrooms to the pilaf.
  • Adjust the seasoning to your taste: Feel free to add more salt, pepper, or herbs to suit your preferences.
  • Serve as a side dish or main course: Quinoa pilaf can be served as a side dish to grilled meats or fish or as a main course with a side salad.

Conclusion:

Quinoa pilaf with pine nuts is a delicious and versatile dish that can be enjoyed as a side dish or main course. Made with simple ingredients, this pilaf is easy to prepare and packed with flavor. Whether you're looking for a healthy and nutritious meal or a flavorful side dish, this quinoa pilaf is sure to satisfy. Experiment with different vegetables, herbs, and spices to create your own unique variation of this classic dish.

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