QUINOA WITH ROASTED SQUASH AND PISTACHIOS
Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.
- Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.
- Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.
RED QUINOA WITH PISTACHIOS
My first time using quinoa, I'm embarrassed to say, but it most certainly won't be my last... particularly if future endeavors with it taste THIS good. I'm so sold on this recipe, I can hardly stand it! Nabbed from Epicurious with no shame, I urge you to give it a try. I upped the shallots from one to one LARGE or two small, and I increased the parsley from 3 Tbsps to probably 5. We actually had just this for dinner with pita bread and a little garlic hummus and were completely satisfied. No meat necessary! I suppose you could eat this cold as a salad too, but I have yet to try it.
Provided by Sandi From CA
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook about 5 minutes or until soft, stirring occasionally. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
- Give a quick stir to the quinoa, cover and reduce heat to low, simmering gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
- Carefully fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Nutrition Facts : Calories 249.4, Fat 10, SaturatedFat 1.4, Sodium 32.4, Carbohydrate 31.7, Fiber 4, Sugar 0.7, Protein 9.6
ORANGE-PISTACHIO QUINOA SALAD
Add this fresh and healthy quinoa recipe to your holiday spread. Its citrusy, nutty taste is simply delicious. -Jean Greenfield, San Anselmo, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 257 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
QUINOA WITH ROASTED SQUASH AND PISTACHIOS
Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.
- Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.
- Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
QUINOA WITH PISTACHIOS
Quinoa is higher in protein than most grains and is gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 4h35m
Yield Makes 5 cups
Number Of Ingredients 4
Steps:
- Drain quinoa and rinse well. Drain again and place in a 2-quart saucepan.
- Add 1 3/4 cups filtered water, a large pinch of salt, and golden raisins. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let quinoa stand for 5 to 10 minutes until liquid is absorbed.
- Preheat oven to 300 degrees. Place pistachios on a baking sheet and roast until lightly golden and fragrant, 6 to 8 minutes. Remove from baking sheet and coarsely chop. Add to quinoa and fluff with a fork to evenly distribute nuts and raisins. Season with salt.
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS
This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The soft and creamy goat cheese is the perfect topping.
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
- Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
- When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.
Nutrition Facts : Calories 300 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 10 grams, Sugar 10 grams
QUINOA WITH PISTACHIOS, PARSLEY AND MINT
I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006
Provided by Annisette
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, toss pistachios over medium heat for about 3-4 minutes, or until fragrant and golden brown.
- Transfer to a cutting board and allow to cool slightly. Chop them and set aside.
- In heavy saucepan over medium heat, toast the quinoa until it is light brown and begins to pop (about 3 minutes).
- Stir in salt and 2 cups of water.
- Cover. Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the water is absorbed.
- Transfer the quinoa to a serving bowl and allow to cool.
- Add parsley, olive oil, lemon juice, and mint to the cooled quinoa. Stir in the pistachios.
- Let stand for about 20 minutes to allow the flavors to develop.
- Adjust seasonings, adding more lemon juice if necessary.
Nutrition Facts : Calories 369.3, Fat 22.9, SaturatedFat 3, Sodium 303.1, Carbohydrate 35, Fiber 4.5, Sugar 1.5, Protein 9
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