Curry Couscous And Quinoa Pilaf Vegetarian Recipes

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JUST-ADD-WATER VEGETARIAN CURRIED COUSCOUS

Be the envy of your office, class or dorm. Just prep this Mediterranean-inspired instant cup the night before, then add hot water, wait a few minutes and eat!

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 11



Just-Add-Water Vegetarian Curried Couscous image

Steps:

  • Pour the couscous into the bottom of a 16-ounce lidded heat-safe container, and top with the chickpeas, tomatoes, olives, carrots, cilantro, butter, curry powder, a heaping 1/4 teaspoon salt and harissa if using. Put the lemon wedge on top. Secure the lid, and refrigerate up to overnight.
  • When ready to eat, remove the lemon wedge and set aside. Add 1/2 cup boiling water to the container, and stir just to allow the water to reach the bottom. Cover, and let sit until the couscous absorbs all the liquid, about 6 minutes. Uncover, squeeze the lemon wedge over the couscous and stir again. Eat hot.

1/3 cup instant couscous
1/4 cup drained and rinsed canned chickpeas
6 cherry or grape tomatoes, quartered
3 pitted kalamata olives, quartered
2 tablespoons coarsely grated carrot (about 1/3 small carrot)
2 tablespoons fresh cilantro leaves, roughly chopped
1 tablespoon unsalted butter
1/2 teaspoon curry powder
Kosher salt
1/2 to 1 teaspoon harissa, optional
1 lemon wedge

CURRIED COUSCOUS

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16



Curried Couscous image

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

CURRIED QUINOA PILAF

Experiment with our Curried Quinoa Pilaf for a dish as easy as curried rice. Our Curried Quinoa Pilaf has a built-in bonus of nutty, earthy quinoa flavor.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 5 servings, about 3/4 cup each.

Number Of Ingredients 8



Curried Quinoa Pilaf image

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.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

2 Tbsp. butter or margarine
1 cup chopped onion
1 can (14-1/2 oz.) chicken broth or vegetable broth
1 cup quinoa, rinsed, toasted
1/2 cup raisins
3/4 tsp. curry powder
1/2 cup grated carrots
1 pkg. (2 oz.) slivered almonds, lightly toasted

VEGETABLE CURRY COUSCOUS

A variety of veggies make this interesting side dish versatile. I like to serve chicken in an apple, onion, and curry sauce over the top and sprinkle it with flaked coconut. Can also be made with quinoa, just adjust cooking time.

Provided by Melissa Conger

Categories     Side Dish     Curry Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 16



Vegetable Curry Couscous image

Steps:

  • Place vegetable oil in a saucepan over medium heat, and cook and stir the onion, leek, celery, red bell pepper, and garlic until the onion is translucent, about 5 minutes.
  • Pour in the chicken stock, bring to a boil, and stir in the carrot, tomatoes, couscous, raisins, and currants. Season with curry powder, turmeric, salt, and black pepper; bring the mixture back to a boil. Reduce heat to low, cover the pan, and allow to cook for 5 minutes.
  • Remove from heat. Let the couscous stand covered for 5 minutes, and fluff with a fork. Sprinkle with sliced almonds.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 41.3 g, Cholesterol 0.3 mg, Fat 3.5 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 288.3 mg, Sugar 16.7 g

1 teaspoon vegetable oil
½ small onion, chopped
1 small leek, cleaned and thinly sliced
1 stalk celery, thinly sliced
½ red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups chicken stock
1 carrot, grated
2 tomatoes - peeled, seeded and chopped
½ cup couscous
¼ cup golden raisins
¼ cup dried currants
1 teaspoon curry powder, or to taste
1 pinch ground turmeric, or to taste
salt and ground black pepper to taste
2 tablespoons sliced almonds

VEGETABLE QUINOA PILAF

Make and share this Vegetable Quinoa Pilaf recipe from Food.com.

Provided by Bayhill

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14



Vegetable Quinoa Pilaf image

Steps:

  • Rinse quinoa with cold water according to the directions on the package; drain.
  • In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
  • In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
  • Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.

1 cup quinoa, uncooked
1 3/4 cups canned chicken broth, undiluted
2 teaspoons olive oil
2 medium leeks, finely chopped (use white portion only)
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons minced garlic
2 tablespoons parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper, freshly ground (to taste)
1/4 cup fresh parsley, chopped

CURRIED QUINOA AND CHICKPEAS

Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10



Curried Quinoa and Chickpeas image

Steps:

  • In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.

Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.

1-1/2 cups water
1/2 cup orange juice
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium sweet red pepper, julienned
1 cup quinoa, rinsed
1 small red onion, finely chopped
1/2 cup raisins
1 teaspoon curry powder
1/2 cup minced fresh cilantro

VEGETARIAN QUINOA PILAF

A yummy dish that is packed with nutrients! A stir fry of quinoa mixed with zucchini, bell peppers, broccoli, and pear. Serves 2-4

Provided by RatatoullieRosey

Categories     Grains

Time 20m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 12



Vegetarian Quinoa Pilaf image

Steps:

  • In a sauce pan add dry quinoa and water; bring to a boil then cover and reduce heat to simmer for 10-15 minutes. You will know quinoa is done when all the water is absorbed and the quinoa looks slightly transluscent.
  • While the quinoa is cooking; warm up a frying pan to medium heat and add the oil.
  • Mince the garlic and chop all other vegetables (and pear) into very small cubes (they need to be small so that they mix well with the quinoa and so you get a piece of everything with each bite).
  • Add garlic, and all chopped veggies (and pear) to frying pan, mixing occasionally. Cook until veggies are soft (~5-6 minutes).
  • Once qunoa is done add it to the frying pan and veggies.
  • Add the teriyaki (or soy) sauce (and butter if desired); season to taste.
  • Garnish with a sprig of parsley or chives and serve (can be served hot or cold; I prefer hot).
  • Enjoy!

Nutrition Facts : Calories 323, Fat 8.3, SaturatedFat 1.1, Sodium 478.1, Carbohydrate 53.5, Fiber 7.1, Sugar 8.7, Protein 10.6

1 cup dry quinoa
2 cups water
1 small zucchini
1 small yellow bell pepper (can substitute for green, orange, or red)
1/2 cup broccoli
1/2 onion
2/3 red Anjou pear
1 garlic clove
1 tablespoon vegetable oil or 1 tablespoon canola oil
2 tablespoons teriyaki sauce (or soy sauce if you don't like teriyaki)
1 tablespoon vegan butter (optional)
salt and pepper

CURRY COUSCOUS AND QUINOA PILAF (VEGETARIAN)

This couscous pilaf is very popular as a potluck dish (party size 15 to 20 people). Great for summer vegetables (change veg per season).

Provided by Carolyn Moore

Categories     Quinoa Salad

Time 9h20m

Yield 12

Number Of Ingredients 25



Curry Couscous and Quinoa Pilaf (Vegetarian) image

Steps:

  • Combine vegetable stock with 1 teaspoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil; add 1 teaspoon turmeric and 1 teaspoon curry powder. Stir in couscous and remove pan from heat. Cover and let sit until water is absorbed completely, about 15 minutes.
  • Meanwhile, bring water to a boil in a pot and add quinoa. Bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Cover and let stand for a few minutes if there is liquid left in the pot.
  • Fluff couscous with a fork and place in a very large bowl. Mix quinoa into the bowl; allow to cool.
  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute almonds until toasted and golden brown, about 3 minutes. Let cool and add to the couscous and quinoa. Add celery, carrots, garbanzo beans, parsley, raisins, green onions, and preserved lemon. Stir to combine.
  • Combine 2/3 cup olive oil, vinegar, honey, 2 tablespoons turmeric, 2 tablespoons curry powder, vegetable soup mix, 1 teaspoon salt, and pepper in a bowl. Whisk together. Toss dressing over the couscous mixture, a little at a time, stirring to combine. Cover with plastic wrap and refrigerate to let the flavors develop, 8 hours to overnight.

Nutrition Facts : Calories 426 calories, Carbohydrate 60.4 g, Cholesterol 3.2 mg, Fat 16.8 g, Fiber 6 g, Protein 9.2 g, SaturatedFat 2.8 g, Sodium 689.6 mg, Sugar 14.1 g

4 cups vegetable stock
1 teaspoon olive oil
1 teaspoon salt
1 tablespoon turmeric powder
1 teaspoon curry powder
2 cups uncooked couscous
3 cups water
1 ½ cups uncooked quinoa
1 tablespoon salted butter
2 tablespoons slivered almonds, or to taste
5 stalks celery, finely chopped
1 ½ cups finely shredded carrots
1 cup drained garbanzo beans
1 cup chopped fresh parsley
½ cup raisins
3 green onions, finely sliced
1 tablespoon minced preserved lemon
⅔ cup extra-virgin olive oil
⅔ cup apple cider vinegar
6 tablespoons honey
2 tablespoons turmeric powder
2 tablespoons curry powder, or more to taste
1 tablespoon dry vegetable soup mix
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper

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