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Quinoa pilaf with carrots and raisins recipe

Quinoa pilaf with carrots and raisins recipe


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  • Recipes
  • Dish type
  • Side dish

This is a sweet and spicy quinoa recipe that's very versatile. It works well as a vegetarian main served hot, as a side dish or even as a lunchtime salad served cold.

34 people made this

IngredientsServes: 6

  • 4 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, grated
  • 200g raisins or sultanas
  • 1 tablespoon mixed spice
  • 250g quinoa
  • 35g chopped coriander
  • 350ml orange juice
  • 350ml water
  • 4 tablespoons chopped walnuts

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins and mixed spice until onion becomes golden, about 5 minutes. Stir in quinoa and coriander and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to the boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (26)

by Jessica Page

Very good, I'm on weight watchers so I modified the recipe some to start. I cut out the olive oil completely! Sprayed my pan with some olive oil spray and fried the veggies, poured the dry quinoa on top and sprayed it then stirred, then added the juice/water. I had no walnuts so i toasted pecans instead, they were perfect! I used half the amount of raisins and still though they were a bit much. Next time I will cut back some more and add extra spice 1Tbsp was not enough for us. All in all, excellent!-09 Feb 2012

by shannon

I followed the advice in other reviews and omitted the cilantro (my husband hates), and halved the pumpkin pie spice. It was a big hit at a church gathering, especially with the vegetarians in the group. I didn't have walnuts, but would add them next time, it would take it up a notch. Be prepared for your house to smell wonderful as an added bonus!-05 Nov 2009

by Liz Koering

This recipe is very good. Very flavorful! I omitted the onion (because I'm breastfeeding) and the cilantro (I'm not a fan). It still was fabulous!-26 Aug 2009


11 quinoa with raisins and pine nuts Recipes

Quinoa With Garlic, Pine Nuts and Raisins (Ellie Krieger)

Quinoa With Garlic, Pine Nuts and Raisins (Ellie Krieger)

Quinoa Salad

Mediterranean Veggie Burgers With Provolone and Italian Ketchup

Mediterranean Veggie Burgers With Provolone and Italian Ketchup

Mutton & Ancient Grain Stuffed Winter Squash
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup diced red onion
  • 2 to 3 cloves fresh garlic, minced
  • kosher salt
  • 1/2 cup raisins
  • 1 tablespoon Ras el Hanout (Moroccan Spice Blend)
  • 1 cup low-sodium chicken broth
  • 3/4 cup cool water
  • 1 cup quinoa, rinsed and drained
  • 2 cups thinly sliced purple cabbage
  • 1 cup (about 3) grated carrots
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • leaves from 3 sprigs of fresh mint, torn by hand
  • 1/3 cup coarsely chopped pistachios

Melt 2 tablespoons of butter plus 1 tablespoon oil in a medium saucepan over medium to medium-low heat. Add onions, garlic and a pinch of salt and saute until soft and tender, about 4 to 5 minutes.

Increase the heat to high and add in the raisins and Ras el Hanout. Pour in the water and chicken broth, and add in the rinsed quinoa. Bring to a boil, cover and reduce heat to low. Simmer the quinoa for 12 minutes. Remove the pan from the heat and let stand (covered) for 5 minutes before fluffing with a fork.

Add the warm quinoa (and any liquids leftover in the pan) to a large bowl. Add in the cabbage, carrots, garbanzo beans and tear the fresh mint leaves. Toss the ingredients together, taste and season with more kosher salt if desired.

Transfer the warm pilaf to a serving dish, sprinkle with chopped pistachios and extra mint leaves and serve immediately.

recipe lovingly adapted from taste.com.au

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Mixed Reviews

We’ve been trying out some new recipes. The first one I want to mention is my personal favourite of the three. I originally made Veggie Pies for a potluck dinner but there was one whole pie leftover so I decided to reheat it for lunch the following day.

It did not replace the regular lunch but I used it as a side dish instead of salad or raw veggies and dip. The children were unimpressed. Few of them even tried it, choosing instead to just stare at it and shake their heads. Fine then, more for me. I wasn’t really surprised – cooked veggies are never popular.

  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 red pepper, seeded and chopped
  • Olive oil
  • 4 large carrots thinly sliced
  • 2 cups Broccoli florets
  • 2 Tbsp chicken bouillon
  • ½ cup flour
  • 2 cups water
  • Pie crusts

Sauté onions, celery and red pepper with olive oil in a large pot until softened. Add carrots and broccoli and continue cooking for about five minutes stirring often. Blend in flour. Mix water and bouillon and pour over veggies in pot. Cook, stir often, until mixture thickens. Pour into pie crusts in a deep pie plate. Cover with top crust and seal the edges. Make a few small slits in top for steam to escape. Bake in 375 degree oven for 40 minutes until crust is brown.

The second recipe was also first introduced to the children because I had made far more than I needed for supper the evening before and rather than make more food for lunch I used the leftovers. The reaction truly shocked me this time – every one of the five preschoolers finished all of their first helping and asked for more.

I added it to the lunch menu and the next time it was offered none of the children ate it. I had inadvertently placed the wrong attachment in the food processor and sliced the carrots instead of grating them. Carrot slices were easily recognized as cooked veggies and therefore rejected. The third time I remembered to grate the carrots and most – but not all — of the children ate it again.

I couldn’t find the picture of the finished recipe – maybe I forgot to take one. This picture is cropped from a larger picture where the food was not the main topic but it will have to do for now

  • 1 cup quinoa
  • 2 cups water
  • ½ tsp salt
  • Olive oil
  • 3 ribs celery, chopped
  • 2 onions, chopped
  • 4 carrots, grated
  • 1 tsp minced garlic
  • ½ cup raisins
  • 1 tsp thyme
  • 1 tsp oregano
  • Salt & pepper to taste

Combine quinoa, cold water and salt in a saucepan, bring to a boil, reduce heat and simmer until liquid in fully absorbed. Heat olive oil in large pot, add the celery, onions, and grated carrots cook and stir until softened. Add garlic, raisins, spices and quinoa, cook and stir until evenly mixed and heated through.

I also have this picture of one of the babies trying to eat every last piece of quinoa off the plate. The spoon was too slow – he shovelled handfuls from the plate to his mouth.

The third recipe is one that I can barely force myself to eat but my husband and youngest son love it. It has been offered twice as a daycare lunch. Some of the children refuse it. Most of the children eat it but none of them are really excited about it. I doubt I’ll leave it on the menu.

It looked better before it was cooked

  • Olive oil
  • 3 onions, chopped
  • 1 lb pork, cubed or sliced
  • 4 cups frozen stir fry vegetables
  • 5 potatoes, cubed
  • 2 cups chicken broth
  • 398 ml can of crushed pineapple with juice
  • ¼ cup soy sauce
  • 4 Tbsp cornstarch
  • 2 tsp sugar
  • 1 tsp crushed garlic

Heat oil in large pot, add pork and onions. Stir fry until pork browns and onions are soft. Add vegetables, potatoes and broth. Stir. Bring to a boil then reduce heat and simmer until vegetables are tender. Combine pineapple, soy sauce, cornstarch, sugar and garlic. Add to pork mixture. Heat and stir until sauce is boiling and thickened.

Those are just a few of the recipes we’ve been trying out recently. Lunch is part of the adventure.


A Whiff of Spice

This post was long over due. I have noticed that things I cook most frequently are the one most neglected. This Pilaf that I cook either with Cracked Wheat or Quinoa is on our dinner menu for at least two days in a week. And the leftover are delicious for lunch the next day.

I am trying to explore other carbohydrate option other than the usual rice and wheat. After trying a variety of grains like barley, millet, couscous and bulgur, Cracked Wheat and Quinoa have emerged as the family favorite.

The most common method of cooking Cracked Wheat or Quinoa is sauteing the raw grain with veggies and seasoning and then adding measured liquid and letting the grains absorb the liquid, low and slow. The grains to liquid ration is usually 1:2.

But this cooking technique is something I need to master. No matter how hard I try, my pilaf always turns up mushy and clumpy. Exactly opposite of how I want my pilaf to be.

Then I started cooking my grains the way I cook my Pasta. I bring a large pot of salted water to boil. Then I add the Cracked Wheat or the Quinoa. Once its tender (in about 5-7 mins), I drain it over a mesh strainer. After that I saute the cooked grains with the veggies and seasoning of my choice.

Perfect fluffy pilaf every time.

Cracked Wheat Pilaf

Quinoa Pilaf

This Pilaf goes very well with any kind on Vegetarian or Non vegetarian Indian curries. Will also go well with Moroccan Tagine too. Grilled fish or chicken are also good accompaniment to this Pilaf. It can turn into a complete meal by adding some cooked chicken, shrimp or tofu.

Quinoa Pilaf
Recipe Snapshot: Quinoa Pilaf or Cracked Wheat Pilaf
Serves: 6 serving
(1 serving = 3/4 cup)

Salt
Dried Cranberries/ Raisins - 1/4 cup (optional)
Toasted Nuts (Cashew/Walnuts/Pecans/Almonds) - 1/4 cup (optional)
Garam Masala - 1 tsp (optional)
Ghee (Clarified Butter) - 1 tsp (optional)


Curry Vegetable Quinoa Pilaf (Ready in 15 Minutes) Recipes

Hello, welcome to our recipe blog. Below you can obtain an overview on how to make really yummy Curry Vegetable Quinoa Pilaf (Ready in 15 Minutes) dishes. The manufacturing process is very simple, you just need to follow the approaches that we have created on this web page. The complying with are the phases of how to cook Curry Vegetable Quinoa Pilaf (Ready in 15 Minutes). Please adhere to the guidelines well.

This curry vegetable quinoa pilaf is an easy and delicious side dish. This vegetarian dish only takes 15 minutes to make.

  • 1 cup carrots chopped
  • 1 cup cauliflower chopped
  • 2 Tablespoons butter
  • 2 cups quinoa cooked
  • 1 teaspoon curry powder
  • 1 Tablespoon nutritional yeast
  • 1/4 cup raisins
  • 1/4 almond slices toasted
  • 1 teaspoon garlic
  • 1/2 teaspoon salt
  1. Place the carrots and cauliflower to a microwavable safe dish and cook for 4 minutes.
  2. Add 1 Tablespoon of butter to a saute pan to melt and then the cooked cauliflower and carrots.
  3. Sprinkle the curry powder, nutritional yeast, salt, raisins and garlic over the vegetables and mix well.
  4. Add in the cooked quinoa and lastly 1 tablespoon of butter and cook for a few minutes so the flavors meld.
  5. Top with nuts and serve.

Thanks for visiting our blog. Ideally the instructions for making Curry Vegetable Quinoa Pilaf (Ready in 15 Minutes) dishes above can be helpful for you. As well as don’t forget to share this recipe by clicking the PIN button below, and share it with all your close friends.tn

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I have been a health insurance broker for over a decade and every day I read more and more “horror” stories that are posted on the Internet regarding health insurance companies not paying claims, refusing to cover specific illnesses and physicians not getting reimbursed for medical services. Unfortunately, insurance companies are driven by profits, not people (albeit they need people to make profits). If the insurance company can find a legal reason not to pay a claim, chances are they will find it, and you the consumer will suffer. However, what most people fail to realize is that there are very few “loopholes” in an insurance policy that give the insurance company an unfair advantage over the consumer. In fact, insurance companies go to great lengths to detail the limitations of their coverage by giving the policy holders 10-days (a 10-day free look period) to review their policy. Unfortunately, most people put their insurance cards in their wallet and place their policy in a drawer or filing cabinet during their 10-day free look and it usually isn’t until they receive a “denial” letter from the insurance company that they take their policy out to really read through it. The majority of people, who buy their own health insurance, rely heavily on the insurance agent selling the policy to explain the plan’s coverage and benefits. Don’t you think it would be better to put that extra $200 ($2,400 per year) in your bank account, just in case you may have to pay your $2,500 deductible or buy a $12 Amoxicillin prescription? Isn’t it wiser to keep your hard-earned money rather than pay higher premiums to an insurance company?


Curry Vegetable Quinoa Pilaf

Here we go. First chop the carrots and cauliflower and microwave for about 4 minutes. When that is finished, melt one tablespoon butter in a pan and saute the vegetables and spices. Add in your cooked quinoa and the other tablespoon of butter and cook for a few minutes so all the flavors meld. Top with toasted sliced almonds and serve.

Other than being such a quick and flavorful side dish, this recipe is very versatile too. You could mix up the vegetables with some spinach, zucchini and grape tomatoes along with some Italian seasoning and garlic. Or maybe some Greek seasoning and feta cheese instead of the almonds. Here is an older post of lemony marinated vegetable quinoa salad that you might also like. I hope you give this quinoa side dish a try. It’s easy, healthy and most of all, it’s tasty. Enjoy!


Freekeh Pilaf

Make sure to use a great quality extra virgin olive oil. We love Colavita!

Ingredients

  • 1 cup freekeh
  • 2 cups water or chicken stock
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup chopped flat leaf parsley
  • ½ teaspoon fresh thyme leaves
  • ¼ cup raisins
  • 2 teaspoons honey

Preparation

1. Simmer freekeh and water until the level of the water is even with the level of freekeh, about 20 minutes. Turn off the heat, cover the pan, and allow steam to finish the cooking process.

2. Season the freekeh with evoo, lemon juice, salt, and pepper.

3. Add the herbs, raisins, and honey and adjust seasoning as needed.

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Crazy for Quinoa: 35 Recipes for the Healthy Whole Grain

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Protein-packed quinoa is a great pick for the starring grain in this vegetarian dish.

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This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese, and toasted pecans. If you can find red quinoa, it's particularly pretty.

Akasha Richmond's cauliflower-flecked pilaf is a fantastic, healthy meal in one dish. Chopped Marcona almonds add a super crunch coconut oil, an unexpected tropical flavor.

"While in Los Angeles filming the second season of Top Chef Just Desserts. I discovered Café Gratitude, a vegan café with a cult following," Gail Simmons says. "For me, it's fresh, simple food was the perfect antidote to all that sugar. I became addicted to aptly named dishes like I Am Fortified &mdash a bowl of whole grains with lots of cooked vegetables. When I got back to New York, I developed my own version."

Cat Cora's nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.

Quinoa is a quick-cooking whole grain with a slightly nutty flavor &mdash a perfect partner for pears and walnuts in this fresh-tasting salad recipe. The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

Swap rice for healthy, nutty quinoa in this classic dish.

"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette. To satisfy those diners, he stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms. For a more substantial dish, serve it with roasted root vegetables brushed with the same glaze.

Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried tomatoes, olives, lemon zest, and plenty of herbs.

A blend of green herbs and refreshing citrus makes this quinoa salad an ideal summer dish.

Serve this on its own for a light lunch.

This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.

In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France. The salad gets a fruity sweetness from orange juice and zest and is delicious alongside roast chicken.

Quinoa, a grain both high in protein and fiber, is a healthy substitute for white rice in salads, soups, and stir-fries.

Quinoa is naturally loaded with protein and fiber. This filling, nutrient-packed grain is most often used for savory dishes, but it can also be turned into a healthy and unexpected breakfast.

Here the the shrimp is coated with a potent mix of fennel seeds, dried oregano, and garlic and onion powders. The quinoa is flavored with a vibrant, pesto-like pistou, made with a judicious amount of oil.

The quinoa adds protein as well as a chewy texture to this meatless main dish. The dressing and feta pulls this warm salad together.

At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is just as tasty.

Quinoa is definitely a superfood: A grainlike seed, it's a "complete" protein containing all eight essential amino acids (another plus: it cooks much more quickly than most grains). To create a terrific vegetarian main course, Michael Symon of Cleveland's Lola tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that's delicious with poached eggs or roasted chicken.

Try a new flavor on your salmon. Top the fish with a hoisin and Chinese five-spice mixture before baking. Serve with quinoa.

We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that's perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients &mdash whole grains (quinoa), legumes (soy-based tofu), and plenty of vegetables.


We start by browning some onions on ghee, followed by adding soaked raisins.

We then add the cooked quinoa, chopped mint and some milk infused with sffron and cook on low heat fluffing the quinoa with a fork.


We then make a ground spice mix with fennel, green cardamom, mace, black pepper and turmeric. We then dry our tofu slabs, and rub with oil and sear on a hot pan pressing down with a kitchen towel for even heating.


When both sides are done, season with some ground spice and add some whipped yogurt to coat the tofu. Cook this back in a pan at low heat.


Once cooked remove and make cubes. Add to the quinoa in the plate and top with fried ginger juliennes, chopped mint and roasted slivered almonds.

In the past we have also added boiled potato and cauliflower along-with the tofu and finished with some rose petals and micro cilantro. At the base we sometimes lay a salad of fine cubed cucumber and yogurt seasoned with salt and green chilies. We also use different kinds of quinoa for variation.

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