Best Quinoa And Almond Pilaf Recipes

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QUINOA AND ALMOND PILAF



Quinoa and Almond Pilaf image

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

2 tablespoons unsalted butter
1 shallot, minced
Salt and pepper
1 cup quinoa
1/2 cup toasted unsalted almonds, roughly chopped
1/2 cup fresh parsley, chopped

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

TOASTED ALMOND AND QUINOA PILAF



Toasted Almond and Quinoa Pilaf image

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

1 3/4 cups chicken broth
1 cup quinoa, rinsed well and drained
2 tablespoons olive oil
1 shallot, peeled and finely diced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 carrot, peeled and diced
2 medium beets, peeled and diced
2 green onions, thinly sliced
1 cup toasted slivered almonds
2 tablespoons fresh parsley, chopped

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).

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