Quinoa Pilaf with Roasted Red Pepper! An Easy, Healthy Recipe!
Try this delicious Quinoa Pilaf with Roasted Red Pepper. It is easy to make and super healthy too! Quinoa is a seed that is a complete plant protein. It has great taste and gives you the right proportion of essential amino acids.
This Quinoa Pilaf with Roasted Red Pepper is a perfect side dish for almost any meal! In this cooking video Karen Breyer will show you step-by-step how to make this tasty Quinoa Pilaf with Roasted Red Pepper recipe. Watch this cooking video and make this quinoa pilaf for dinner tonight!
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RECIPE: Quinoa Pilaf with Roasted Red Pepper
INGREDIENTS:
1 - 2 teaspoons olive oil
1/2 cup red onion, diced small
1 tablespoon minced garlic
4 cups vegetable or chicken stock
2 cups quinoa
1 bay leaf
1/2 teaspoon thyme, dried
3/4 cup roasted red pepper, diced small
1/4 teaspoon fresh ground pepper (or as desired)
Salt (if desired)
INSTRUCTIONS:
1: In a medium sauce pan, heat the olive oil over medium-low heat. Add the onions and sauté until they are soft.
2: Add the minced garlic to the onions and sauté another minute.
3: Stir in the stock, quinoa, fresh ground pepper, bay leaf and thyme.
4: Bring the mixture to a boil.
5: Cover and reduce the heat to a simmer (medium low). Simmer until the liquid is absorbed (about 15 - 20 minutes).
6: Fluff the quinoa with a fork.
7: Fold in the roasted peppers. Add more salt and pepper to taste if desired. Serve.
NOTES:
Rinse the quinoa well with cold water in a sieve if the package does not say it has been rinsed.
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Quinoa pulao (Instant pot vegetable quinoa pilaf)
Quinoa pulao is a easy one pot meal made with spices, quinoa, veggies and herbs. I have shown making it in an Instant pot. However you can also make it in a regular pot.
Ensure you use 2 cups water if making in a regular pot.
You can find the complete recipe:
Quinoa Pilaf With Vegetables | Easy & Healthy Vegan Recipe
This veggie-packed quinoa pilaf is naturally gluten-free, nutrient-dense, and high protein. It works wonderfully as a warm main, side dish, or a cold quinoa salad. With plenty of your favorite vegetables and a flavorful broth, this dish is sure to be a family favorite. Plus, it’s a great way to use up leftovers. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients
Quinoa:
1 cup (180 g) quinoa
1 3/4 cups (420 ml) water or vegetable broth
3/4-1 tsp sea salt (use less if using broth)
1/3 tsp ground turmeric
Vegetables :
1 tbsp oil
1/2 tsp cumin seeds
1 red chili minced (omit if sensitive to heat)
1 medium onion, diced
2 garlic cloves, minced
1/2 tbsp fresh ginger, grated
1 cup (120 g) peas, frozen & thawed
1/2 cup (80 g) sweet potato, finely diced
1/2 cup (75 g) bell pepper, chopped
1 bay leaf
Sea salt and black pepper, to taste (I used 1/2 tsp salt)
1/4 cup (60 ml) vegetable broth
Juice from 1/2 lemon or lime
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Why Restaurant Quinoa Is So Much Better
Why Restaurant Quinoa Is So Much Better
00:00 Intro
00:47 Washing Quinoa
02:13 Quinoa : Water Ratio
03:23 Cooking Quinoa
04:14 Resting and Fluffing Quinoa
05:42 Storing Quinoa
06:46 Crispy Quinoa
1.5 cups of quinoa
1.75 cups water for instant pot or a rice cooker (2 cups of water for a regular pot)
2 tsp Diamond Crystal Kosher (or 1 tsp table salt)
Put quinoa into a pot you plan to use to cook it and cover with lots of cold water (this is not the measured water). Agitate with your hand and drain well through a fine mesh sieve. Repeat until the water is no longer soapy looking. Return quinoa to the pot and add the right amount of water for your kind of pot. Add the salt.
Instant pot or rice cooker: Seal the pot. Press the Rice button. Turn off “Keep Warm”. Let the cycle run and wait for the pressure to drop naturally. I set my timer for 1 hour after pressing the Rice button to make sure my quinoa is thoroughly rested.
Regular pot: Set over high heat and bring to a boil uncovered. Reduce heat to low, cover and cook for 20 min. Take off heat. Don’t uncover. Let rest for 20 min.
Fluffing quinoa:
Rake the quinoa with a fork gently starting with the top layer and gradually working your way down. If you encounter any sticking. Cover quinoa with a paper towel and let it cool an extra 15-30 minutes. Then continue to gently rake with a fork until all the grains separate.
Storing quinoa:
Cool quinoa completely and store in an airtight container in the fridge for up to a week or freeze. Use in salads cold or rewarm in a pan on moderate heat with some butter or olive oil.
Crispy quinoa:
Cook, cool, and fluff quinoa as described above. Put just enough quinoa into a cast iron or non-stick skillet to create a very thin layer (a 12 inch skillet holds 150g of cooked quinoa comfortably). Add 1 tsp olive oil and rub into quinoa with your hands to help separate the grains. Set over moderate heat and cook until quinoa starts to steam. Once you see steam, you have to stir very often (roughly every minute). For the first 10 minutes, you shouldn’t see any color. Somewhere between 10 and 20 minute mark your quinoa should start to brown. Cook until it feels completely dry, crispy, and brown. Cool completely and store in an airtight container at room temperature for up to a month.
Before serving, toss with the seasoning of your choice. It’s good to include something acidic (lemon juice, lime juice, pomegranate molasses, or some vinegar), something aromatic (za’atar, smoked paprika, etc), olive oil, and salt.
Here is the za’atar that I use:
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Quinoa pilaf recipe with broccoli, black beans, corn and herbs
Packed with flavour this healthy Quinoa Pilaf recipe uses vegan stock and is perfect as a big bowl of greens and grains to enjoy straight up or pair with your favourite protein. An easy warm salad recipe made with broccoli, black beans, corn and herbs in one pan. Tastes great the next day too so be sure to save some leftovers for lunch. An easy Mexican quinoa style healthy recipe that's easy to make at home.
#saladrecipe #vegansalad
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