Quinoa Vegetable Pilaf

Makes 6 servings. 

This nutritious, tasty dish pairs well with fish, poultry, meat or can be served by itself.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, finely chopped

• 2 carrots, peeled, coarsely chopped

• 1½ cups quinoa

• 2 cups vegetable broth

• 1 cup tightly pack flat leaf parsley, finely chopped

• 1 cup frozen sweet peas, thawed

• 1-2 tablespoons lemon juice

• Kosher salt

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic and carrots. Sauté for about 5 minutes.

2. Add the quinoa and stir until the quinoa is lightly browned, about 5 minutes.

3. Add the vegetable broth, bring to a boil, lower the heat, cover and simmer for about 20 minutes. Stir from time to time.

4. Add the parsley, the peas, lemon juice and salt.  Fluff with a fork and season to taste with lemon juice and salt.

Quinoa with Delicata Squash

Makes 4 servings 

This side dish is wholesome, nutritious and full of flavor.

INGREDIENTS:

• 1 medium delicata squash, about 1 pound

• 2 tablespoons extra-virgin olive oil  

• 1 teaspoon sweet paprika

• Kosher salt

• Freshly ground black pepper 

QUINOA:

• 1 ¼ cups water

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon kosher salt.

• 1 cup quinoa

• ½ cup blanched almond slivers, toasted  

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• 1 tablespoon lemon juice

PREPARATION:

1. Preheat the Broiler. 

2. Rinse and dry the squash. Cut with a serrated knife in half lengthwise, scoop out all the seeds and fibrous strings and cut with the skin into small cubes.  

3. Line a baking sheet with foil. Place the squash cubes on the foil, sprinkle with olive oil, season lightly with paprika salt and pepper and toss to coat.  Broil the squash close to the heat source for about 5 minutes or until soft. 

4. Place the water, olive oil and salt in a small saucepan, and bring to a boil over high heat. Sprinkle over the quinoa, lower the heat, cover, and cook for 15 minutes or until all the water is absorbed. If the grains are still not tender and the water is absorbed, add a tablespoon of hot water and continue cooking.  

5. Add the squash, almonds and parsley to the quinoa and combine.  Season with lemon juice salt and pepper. Serve warm.

Quinoa with Sweet Potatoes

Makes 4 servings.

I like the texture and taste of this flavorful, highly nutritious and attractive dish.

INGREDIENTS:

• 2 medium sweet potatoes

• 3 tablespoons extra virgin olive oil

• Kosher salt

• Freshly ground black pepper

• ¾ cups quinoa

• 1 coup loosely packed flat leaf parsley, coarsely chopped

• 2- 3 tablespoons lemon juice

PREPARATION:

1. Preheat the oven to 375F. 

2. Peel the sweet potatoes and cut into small cubes. Place on a foil lined baking sheet and toss with the olive oil, salt and pepper. It should be combined well. Spread the cubes.  

3. Bake for about 10 minutes; the potatoes will still be crunchy.  

4. In a small heavy covered saucepan bring to a boil, over high heat, 1 cup of water and ¼ teaspoon salt.  Sprinkle over the quinoa and cook, covered for 10 minutes, or until all the water is absorbed. If the grains are still not tender, add 1 to 2 tablespoons hot water and continue cooking.

5. Transfer to a large bowl, add the potatoes, parsley, lemon juice, salt and pepper. 

6. Before serving adjust the seasoning.   

Quinoa Pilaf

Makes 4 -6 servings.

I like the nutty, earthy flavor of this nutritious dish. Cooking the quinoa with some carrot juice perks up the flavor. You can easily pair this dish with tofu, salmon or poultry.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil.
• 1 medium carrot, diced
• 2 medium shallots, diced
• 1 cup quinoa
• 1 inch ginger, peeled, grated
• 1 teaspoon ground cumin, approx
• ½ cup carrot juice (See Note)
• ¾ cup water
• ½ cup blanched almonds, coarsely chopped
• Grated zest of 1 lemon
• 1 tablespoon lemon juice, approx
• Kosher salt

PREPARATION:

1. In a medium saucepan with a cover, heat the oil, add the carrot and shallots and cook stirring over medium/low heat, covered until softened, about 8 minutes.
2. Add the quinoa and cook stirring over low heat, until the quinoa is fragrant and beginning to pop, about 5 minutes. Stir in cumin and ginger. Add the carrot juice, and water. Bring to a boil, cover and cook over low heat until the liquid is absorbed, about 13 minutes.
3. Stir with a fork to fluff the grains, Add the almonds, lemon zest and lemon juice.  Season to taste with cumin, lemon juice and salt.

NOTE:

Carrot juice is available in most supermarkets and health food stores.

 

Red Quinoa with Roasted Acorn Squash

Makes 4 servings as a first course and 6 servings as a side dish.

According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free. 

You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover. 

INGREDIENTS

• 1 tablespoon unsalted margarine
• ½ teaspoon kosher salt
• 1 ¼ cups water
• 1 cup red quinoa
• 1 pound acorn squash
• 1 tablespoon olive oil
• ½ cup loosely packed flat leaf parsley, coarsely chopped 

PREPARATION

1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
2. Stir with a fork to fluff the grains.
3. Preheat oven to 400F.
4. Trim the squash ends and discard.
5. Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
6. Bake for 25-30 minutes, the squash should be al dente.
7. Combine the squash with quinoa and parsley. Season to taste with salt.