Community Pick
Quinoa Pilaf
"Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties."
photo by limeandspoontt
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 cup quinoa, rinsed
- 1⁄2 cup onion, finely diced
- 1⁄2 cup mushroom, diced
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1⁄2 cup canned baby peas
- 2 cups boiling water
- salt and pepper
directions
- Toast rinsed quinoa in medium saucepan for 5 minutes.
- Remove from pan.
- Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes.
- Add boiling water, peas and toasted quinoa to pot.
- Cover pot and simmer 15 minutes.
- Stir before serving.
- Note: edited on 5/30/05 to include covering pot in step 5.
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Reviews
-
This was my first taste of quinoa and I wasn't sure what to expect. The taste and consistency are reminiscent of brown rice. I added 5 small fresh basil leaves, 1 stalk of celery, and 1/2 of a green pepper, all minced. I didn't have any peas, so I used half a bag of frozen peas and carrots. We really enjoyed trying this new (to us) grain! I served this with baked salmon and it was the perfect accompaniment. -
Ok so I'm giving this 4 stars for ease and directions but the family didn't enjoy it so it won't go on the rotation. That being said I can see why other reviewers loved this recipe. It's very flavorful and super easy. Thanks for giving me something new to try! -
Rinse until water is clear, usually two or three times. Roast quinoa. Griil mushrooms prior to adding to quinoa. Add extra pepper and Greek seasoning. Add frozen veggies the last five minutes. -
I'm Asian and always go for the rice. But this quinoa recipe was super!!! I now can change my white rice to a healthy fiber full quinoa! Husband and son loves this. I followed everything to the T, just added some yellow pepper for color and used frozen mixed carrots/peas in place of canned peas. Oh, I also added to the 2 cups of boiling water a chicken bouillon cube, rounded up the whole recipe IMO. Enjoy!!
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I am new to quinoa so this was my third experiment with it. I did this but used vegetables I had on hand, carrots, onion and tomato and used half chicken stock/ half water. was very good and even my picky eaters ate it.
see 21 more reviews
Tweaks
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Prior to preparing this recipe I was a quinoa virgin. This recipe was very easy (aside from the pain of washing the quinoa) and tastes incredible!!! We had chicken with this but I ate so much of the quinoa that I only ate a few bites of chicken. We have recently began a gluten-free, casein free diet so this looked like a good option for a side dish - it's definitely a keeper! My changes: I used two onions instead of a measured 1/2 cup and 0.5 pound of shiitake mushrooms instead of a measured 1/2 cup. I also sauteed in probably closer to two tablespoons of olive oil instead of two teaspoons. On the advice of other reviews, I added the peas at the very end after removing the quinoa. They stayed very green and crisp. -
This is a great, healthy alternative to a rice side dish. I love quinoa, its texture, and how it adapts to any meat entree. Next time, I'll use chicken broth instead of water, add more garlic and maybe some shredded carrot. The flavor is very mild and doesn't overpower your entree. Thanks Toni! Made and reviewed for 2008 Photo Tag.
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This is a nice change from rice. I would add some spices or herbs next time (something to compliment the meat course). I used frozen peas and would add them near the end next time. I also used chicken broth instead of water, for more flavor.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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