Curried Quinoa Pilaf Recipes

Steps:

• Melt butter in large saucepan on medium-high heat. Add onion; cook and stir 4 minutes or until onion is tender.
• Add broth, quinoa, raisins and curry powder; stir. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until broth is absorbed.
• Stir in carrots and almonds; cover. Let stand 5 minutes before serving.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
• Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Steps:

• In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
• Add curry powder and toasted Quinoa , stirring for 1 minute.
• Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
• Stir in peas, apricots, almonds, raisins, or cranberries and serve.

Steps:

• Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.