How To make Quinoa Pilaf
Ingredients
1
cup
quinoa
2
cup
broth, chicken
1
tablespoon
butter
1
each
onion, chopped
2
each
garlic, cloves, chopped
1/2
teaspoon
lemon, zest, grated
1/2
tablespoon
thyme, dried
2
tablespoon
parsley, flat-leaf
1
salt, to taste
1
pepper, to taste
Directions:
Rinse quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast, until it darkens slightly. Add broth. Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender.
In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes. Stir in quinoa, lemon zest, thyme, parsley, salt and pepper to taste.
Food Exchange per serving: 2 STARCH/brEAD EXCHANGES; CAL: 155; CHO: 3mg; CAR: 4g; SOD: 74mg; FAT: 3g;
How To make Quinoa Pilaf's Videos
Vegetable Quinoa Pulao | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana
Healthy one pot meal of pulao made with quinoa and fresh cut vegetables.
VEGETABLE QUINOA PULAO
Ingredients
8-10 cauliflower florets
1 medium carrot, peeled and cut into diamonds
5-6 French beans, diagonally sliced
3 tablespoons green peas
1½ cups quinoa, soaked for 1 hour
2 teaspoons ghee
1½ teaspoons caraway seeds (shahi jeera)
1 bay leaf
2-3 cloves
1 inch cinnamon
4-6 black peppercorns
1 star anise
1 medium onion, sliced
3 cups vegetable stock + as required
Salt to taste
1 tablespoon chopped garlic
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 tablespoon chopped fresh coriander leaves
Fresh coriander sprig for garnishing
Method
1. Heat 1 teaspoon ghee in a deep non-stick pan. Add 1 teaspoon caraway seeds, bay leaf, cloves, cinnamon, black peppercorns and star anise, mix and sauté till fragrant.
2. Add onions and sauté till translucent. Add drained quinoa and mix. Add vegetable stock and salt, stir, cover and cook till the quinoa is fully done.
3. Heat remaining ghee in a non-stick pan. Add remaining caraway seeds and garlic, mix and sauté till garlic turns golden brown.
4. Add chilli powder and turmeric powder and mix. Add cauliflower, carrots and little vegetable stock, mix and cook for 2-3 minutes.
5. Add French beans, green peas and sprinkle some vegetable stock, mix and cook for a minute. Add
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Quinoa Pilaf
Recipe:
A very flavorful way to enjoy this high protein seed.
Healthy Quinoa Pulao Recipe For WeightLoss #quinoarecipe #weightloss #proteinrich #friedrice #dinner
Quinoa is the wonder food that is often referred to as “a complete protein” amongst plant-based foods. A grain-like seed originally from Peru, Quinoa contains a balanced set of essential amino acids needed for human health. It cooks in the same way as rice and can often be substituted in rice dishes. Try this Quinoa Pulao recipe and enjoy the health benefits and wonderful taste of Quinoa!
Skinny Recipe To Lose Weight Fast, Healthy quinoa recipe for weight loss.
1 Cup quinoa in a day is good for health
#Howtomakequinoapulao #quinoarecipes #Indianrecipesusingquinoa #howtocookquinoa #whatisquinoa
Quinoa Pilaf with Dried Cranberries
An easy quinoa pilaf recipe with savory, sweet, and tart ingredients including Stoneridge Orchards dried cranberries.
Quinoa Recipe | Delicious 3 Quinoa Pilaf
Here's a delicious, easy and super healthy side dish recipe made with 3 kinds of quinoa and 6 other common healthy ingredients. Check out the full recipe at
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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