Quinoa Pilaf

Winter Fruit Quinoa with apples, cranberries and orange zest. For a savory pilaf, boost flavor by using your favorite broth instead of water. (Go easy on additional salt!)  I like to prepare a whole box of quinoa (about 2 ¾ cups dry) and freeze the remainder in a couple of ziptop bags for up to 6 months.   That way I have cooked quinoa ready anytime I need a quick side dish.

Tomato Basil Quinoa with Shaved Parmesan

Lemon Butter Quinoa with Italian Parsley and Queso Fresco

Quinoa 101

 Ingredients

1. Rinse dry quinoa in a fine mesh strainer, about 1 minute.
2. Place wet quinoa in a deep, non-stick skillet or pot on stovetop on medium high heat. 
3. Without oil, brown quinoa about 10 minutes or until seeds start to pop.
4. Add in liquid and bring to a rapid boil, then reduce to a constant simmer, uncovered, for 10 minutes.
5. Cover quinoa, remove from heat (don’t stir!) and set aside for at least 20 minutes before using.(This last step steams the quinoa to produce fluffy grains.)  
6. Finally, fluff with a fork to separate the grains and add to the following recipes! 

Lemon Butter Quinoa 

serves 2 as a main course, 4 – 6 as a side

2 T unsalted butter

Zest of 1 lemon+ 1 t lemon juice

1.  In a medium size skillet, melt butter until it begins to brown.
2. Stir in zest and lemon juice.
3. Reduce heat to low.
4. Add 2 cups cooked quinoa and gently combine with butter sauce.
5. Season to taste with salt and pepper.
6. (Go easy on salt because the cheese will add salt to the dish.)
7. Keep warm until ready to serve.
8.  Just before serving, fold in parsley and the crumbled queso.
9. Adjust seasonings to your taste.
10. Top with additional chopped parsley and lemon zest if you like. 

 

Tomato Basil Quinoa

1.  In a medium size skillet, heat oil and sauté onion and garlic over medium heat about 10 -15 minutes, until browned but still slightly crunchy.
2. Add in a few tablespoons’ of water at a time while browning to keep onion mixture from sticking or burning.
3. Add cherry tomatoes and cook another 3-5 minutes until tomatoes are soft but not mushy.
4. Reduce heat to low and add two cups cooked quinoa.
5. Season with salt and pepper to your taste.
6. (Go easy on salt because the cheese will add salt to the dish.)
7. Keep warm until ready to serve.
8. Just before serving, fold in basil and the Parmesan cheese.
9. Serve with an extra sprinkling of basil and Parmesan on top! 

Winter Fruit Quinoa

 Ingredients

1.  In a medium size non-stick skillet, melt butter and sauté apple over medium heat until it begins to brown, about 10 minutes. 
2. Add in cranberries, zest and stir to combine.
3. Reduce heat to low and add 2 cups cooked quinoa.
4. Season with salt to your taste.
5. (Go easy on the salt if you choose to add nuts!)
6. Just before serving, fold in pistachios or your favorite nuts.
7. Serve warm or at room temperature.

Serving Ideas

Winter Fruit Quinoa 
*Great for breakfast or with your favorite meat/poultry dish! 
*Substitute the fruit and zest with your favorite vegetables like zucchini or mushrooms!
Tomato Basil Quinoa 
*Use to stuff peppers, large tomatoes or squash.
*Place quinoa in baking dish, top with marinara & cheese. Bake at 350 F until hot, about 30 min.
Lemon Butter Quinoa 
*Use as a base for roasted chicken, grilled vegetables or barbecue.
*Replace parsley with fresh oregano, mint or thyme.  Use feta or shredded white cheddar.