Quinoa Pilaf Ww 4 Pts 5 Pts For Ww Recipes

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QUINOA PILAF (WW 4 PTS)( 5 PTS FOR WW+)

Source: Anne Lindsay's New Light Cooking. Quinoa has a mild flavor making it a pleasant substitute for rice. It can be served with meats, stir frys or in salads. It's available in many supermarkets and in health food stores

Provided by Dreamer in Ontario

Categories     Low Protein

Time 37m

Yield 3 serving(s)

Number Of Ingredients 12



Quinoa Pilaf (Ww 4 Pts)( 5 Pts for WW+) image

Steps:

  • Heat oil in nonstick pan and cook onion, celery and carrots for 10 minutes, stirring occasionally.
  • Rinse quinoa with cold water, drain well and add to pan.
  • Cook, stirring, for 1 minute.
  • Add water, bay leaf, lemon rind and juice.
  • Add squash, if using.
  • Bring to a boil, reduce heat to medium-low, cover then simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender.
  • Discard bay leaf and stir in peas.
  • Season with salt and pepper.

Nutrition Facts : Calories 188.5, Fat 6.5, SaturatedFat 0.9, Sodium 67.5, Carbohydrate 27.6, Fiber 4.7, Sugar 4.2, Protein 5.9

1 tablespoon olive oil
1/2 onion, chopped
1 stalk celery (including leaves)
2 carrots, finely chopped
1/2 cup quinoa
1 cup vegetable stock or 1 cup chicken broth
1 cup butternut squash, peeled and diced (optional)
1 bay leaf
fresh lemon rind, grated from1 lemon
1 tablespoon fresh lemon juice
1/2 cup frozen peas
salt and pepper, to taste

TROPICAL QUINOA (WW)

This was delicious as a side with fish (tilapia with peanut-coconut sauce), but I think it will also be wonderful with chicken. Although my non-weight watchers family members enjoyed this too, if you are following the WW flex plan this is 3 points/serving but this is also a Core Food. Recipe source: WW Magazine (January 2008)

Provided by ellie_

Categories     Papaya

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Tropical Quinoa (Ww) image

Steps:

  • In a saucepan bring the water and the next 4 ingredients (quinoa - pepper) to a boil. Reduce heat and simmer, covered for 20 minutes or until tender. Drain.
  • Fluff the quinoa with a fork and then transfer to a salad bowl.
  • Add the remaining ingredients (papaya - grated orange peel); toss.

2 cups water
1 cup quinoa, rinsed
2 teaspoons olive oil
3/4 teaspoon salt
1/8 teaspoon pepper
1 papaya, peeled, seeded and diced
1 red bell pepper, diced
2 scallions, sliced
2 tablespoons cilantro, chopped
1 tablespoon rice wine vinegar
1/2 teaspoon orange zest, grated

QUINOA PILAF

A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.

Provided by JBUCK123

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7



Quinoa Pilaf image

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.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g

1 tablespoon vegetable oil
½ cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
¾ cup chopped walnuts
¼ cup chopped fresh parsley

QUINOA PILAF

I created this recipe after tasting quinoa at a local restaurant. I really enjoy rice pilaf, but I don't usually have time to make it. This quick-cooking side is a tasty alternative. -Sonya Fox of Peyton, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Quinoa Pilaf image

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.

Nutrition Facts : Calories 198 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

1 medium onion, chopped
1 medium carrot, finely chopped
1 teaspoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1/4 teaspoon salt
1 cup quinoa, rinsed

SPINACH SALAD WITH PEARS, ALMONDS AND CRANBERRIES WW 4 PTS

A salad that serves well as a light meal. Received at a Weight Watchers meeting. 4 WW points per serving. The original recipe suggests using a red pear for color, but adds that you can substitute any ripe pear. Also, if you can't find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350 degree oven for 10 minutes. In summer months, you could easily swap ripe peaches or nectarines for the pears.

Provided by AndreaVT96

Categories     Summer

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 12



Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts image

Steps:

  • In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
  • Add spinach and toss until coated.
  • Arrange 2 cups of dressed spinach on each of 4 salad plates.
  • Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
  • Drizzle each salad with about 1 tablespoons of remaining dressing and serve.

Nutrition Facts : Calories 187.4, Fat 13.6, SaturatedFat 1.5, Sodium 252.9, Carbohydrate 15.3, Fiber 4.4, Sugar 7.3, Protein 4.3

2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons mustard, coarse, ground
2 teaspoons pancake syrup (maple-flavored suggested)
2 teaspoons shallots, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 ounces fresh baby spinach leaves (about 8 cups)
1 large pear, ripe, cored and thinly sliced into 12 pieces
6 tablespoons chopped almonds, unsalted, dry-roasted
1/4 cup dried cranberries

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