Best Pine Nut Marinara Quinoa Bowl Recipes

PINE NUT MARINARA QUINOA BOWL

Steps:

• For the quinoa: Thoroughly rinse the dry quinoa in a fine mesh colander. Combine the rinsed quinoa with 2 cups filtered water in a medium saucepan. Bring to a full boil, then reduce the heat to low and simmer. Cover the pan and cook until all the water is absorbed and the quinoa is fluffy and tender, 15 to 20 minutes. For the marinara: Add the olive oil, lemon juice, agave nectar to a high-speed blender. Then add the sun-dried tomatoes, Roma tomatoes, onions, garlic, basil, oregano, salt and hot pepper flakes to the blender. Blend until smooth, 30 to 45 seconds. Use a tamper if necessary to support the proper blending of the sauce. If necessary, add additional tomato soaking water to thin. Serve as is or simmer at a low temperature in a medium saucepan for 25 to 30 minutes. Spoon the marinara sauce over the cooked quinoa in a serving bowl and top with the pine nuts and reserved fresh basil leaves. Serve immediately.

LEMONY QUINOA

Steps:

• Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
• In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
• Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

SIMPLEST QUINOA AND PINE NUT PILAF

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 PILAF WITH PINE NUTS

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.

QUINOA WITH GARLIC, PINE NUTS AND RAISINS

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 WITH PINE NUTS

Steps:

• Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
• Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
• When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.