Quinoa Pilaf In Lettuce Cups Recipes

Steps:

• Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
• Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.
• Stir in the pine nuts and fruit and saute for 1 to 2 minutes.
• Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.
• Serve in lettuce cups.

Steps:

• Heat the fat in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the liquid and bring to a simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. Combine with the herbs, spices, or seasonings and season with salt, and pepper, to taste.
• Quinoa Pilaf Variations:
• Coconut-Lime Quinoa: Cook the quinoa in 1 cup coconut milk and 1 cup chicken broth. Season the quinoa with fresh lime zest and lime juice.
• Mediterranean Quinoa: When the quinoa has finished cooking, add chopped fresh parsley, diced tomatoes, kalamata olives, fresh lemon juice and zest. Top with feta cheese.
• Lemon-Thyme Quinoa: Cook the quinoa in 1/4 cup lemon juice and 1 3/4 cups chicken broth. Season the quinoa with chopped fresh thyme leaves.

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.

Steps:

• In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
• With a slotted spoon lift bacon pieces from pan and set aside.
• Spoon off and discard all but 3 T.
• of the fat-or drain it all and use vegetable oil.
• Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
• Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
• Cover and simmer until liquid is absorbed, about 15 minutes.
• Take off heat, remove lid and let stand 2 minutes.
• Stir with a fork to separate grains.
• Spoon onto serving dish and sprinkle with cooked bacon.

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.

Steps:

• In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.