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    You are in: Home / Recipes / Versatile Quinoa Pilaf Recipe
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    Versatile Quinoa Pilaf

    Versatile Quinoa Pilaf. Photo by loof

    1/3 Photos of Versatile Quinoa Pilaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    canthelpmyself's Note:

    After many quinoa recipes that didn't really do it for me I think I've nailed it. This is by far the best quinoa recipe I've had. It's a combination of a few ideas and makes a yummy fluffy quinoa pilaf. Similar in texture to cous cous or rice. Tinned tomatoes can be used just make sure you have the 4 cups

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    Ingredients:

    Serves: 10

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 190 celsius.
    2. 2
      Toast quinoa in pan until its dry and popping. Let it pop for a few minutes while keeping it moving in the pan. Pour into casserole dish with a lid.
    3. 3
      Puree the tomatoes, stock cubes and garlic in a food processor or blender until very smooth and creamy. You need exactely 4 cups of this mixture. If you don't have enough you can add a little water to make up the difference. Add this mixture to the quinoa.
    4. 4
      Sautee the onion until lightly browned and add to the casserole dish. Mix it very well, put the lid on and bake for approximately 45 mins to 1 hour until the tails of the quinoa are visible and the grain is translucent. Fluff with a fork.
    5. 5
      FOR Mexican quinoa; add 3 chopped jalapenos and 1 finely chopped green capsicum on top in the last 20 minutes Also add 1 tbsp of tomato paste to the puree in the blender. Plus 1/2-1 bunch of chopped cilantro mixed through once it's out of the oven.
    6. 6
      FOR SPICED QUINOA; Fry a couple of tbsps of your favourite curry paste with the onions and add 1 cup of frozen peas in the last few minutes of cooking as well as nuts such as cashews or sliced almonds and sultanas. Garnish with coriander.
    7. 7
      FOR MEDITERRANEAN: Add 2 stalks of finely chopped celery and saute with the onions. Add a dash of white wine. Add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of dried marjoram and 1 tsp of chili flakes and mix through before baking. Add 1/2-1 bunch of chopped parsley, 1/4 cup of fresh oregano and 1/4 cup of chopped fresh basil and mix through once cooked.
    8. 8
      Optional: 1-2 cups of chopped mushrooms well fried.
    9. 9
      Raisins.
    10. 10
      Pine nuts.
    11. 11
      Fried eggplant.
    12. 12
      Finely chopped red capsicum.
    13. 13
      1 cup of frozen peas.

    Ratings & Reviews:

    • on April 14, 2013

      55

      What a terrific way to prepare quinoa! I used the Mediterranean option and added in the suggested chopped mushrooms. Served this as a side dish to grilled chicken but it could easily be a vegetarian main course served with a nice salad. Looking forward to trying the other variations - thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2010

      45

      Quite fluffy, with an intense tomato flavor. All 5 eaters gave it a thumbs up.
      Used the 'tail ends' of a variety of tomato products from the back of the fridge: paste, canned diced tomatoes, marinara sauce, plus one large tomato. At first, the mixture was WAY too thick--like a DQ milkshake, I couldn't get it out of my blender--I thinned it with a hefty amount of water to get the 4 cups. Baked in a Pyrex wrapped in foil.
      I found it to taste quite acidic at first, so I added a splash of simple syrup to tone it down. Served 'plain' (none of above variations) topped with sundried tomatoes, cheese, and chicken wings sauteed in a pesto sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2010

      55

      Excellent variations. Unique and yummy. Many thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Versatile Quinoa Pilaf

    Serving Size: 1 (142 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 199.6
     
    Calories from Fat 68
    34%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 6.8 mg
    0%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 3.7 g
    15%
    Sugars 3.1 g
    12%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    stock cubes

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