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Full Online Book HomeLearning KitchenBeansandgrains - Quinoa Pilaf With Garlic Croutons
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Beansandgrains - Quinoa Pilaf With Garlic Croutons Post by :best4you Category :Learning Kitchen Author :Unknown Date :November 2011 Read :871

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Beansandgrains - Quinoa Pilaf With Garlic Croutons

1 tsp. vegetable oil
1 small onion, thinly sliced
1/4 tsp. ground turmeric
3 cups water
1 1/2 cups quinoa, rinsed and drained
2 medium carrots, cut into 1/2" cubes and steamed
2/3 cup chopped red bell pepper
2 Tbs. slivered almonds
2 Tbs. golden raisins
1/2 cup frozen peas
Salt and pepper to taste

Croutons (optional):
2 tsp. olive oil
2 large cloves garlic, minced
1 thick slice whole-wheat bread, cut into 1" cubes
Toasted pistachios for garnish

Heat vegetable oil in a 12" skillet over medium

Add onion and sauté until translucent, about 5 minutes. Stir in turmeric.

Add water and bring to a boil over medium-high heat.

Stir in quinoa and carrots. Place red bell pepper, almonds and raisins on top.

Reduce heat to low. cover and simmer for 20 to 30 minutes, or until water is absorbed and quinoa is light and fluffy.

Add peas to quinoa during last 5 minutes of cooking. Remove from heat and fluff pilaf with a fork. Add salt and peper to taste.

Preheat oven to 425 degrees.

Heat olive oil in a 1-quart saucepan over medium heat. Add garlic and sauté for 30 seconds.

Brush bread cubes with mixture, patting garlic bits on top.

Arrange cubes on a baking sheet. Bake for 6 to 9 minutes, or until edges are brown.
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Beansandgrains - Roasted Vegetable And Quinoa Salad Beansandgrains - Roasted Vegetable And Quinoa Salad

Beansandgrains - Roasted Vegetable And Quinoa Salad
Ingredients:2 cups (one 18 1/2-oz. can) vegetable stock 2 cups quinoa 2 Tbs. garlic oil or olive oil 4 to 6 cloves garlic, minced 1 medium red onion, diced 2 medium carrots, diced 2 stalks celery, diced 1 fennel bulb, diced 2 medium zucchini, diced 1 medium eggplant, diced 1 tsp. chopped fresh marjoram 4 roasted red bell peppers (about 1 1/2 cups jarred) 2 large tomatoes, chopped Juice of 1 lemon or to taste Preparation: Preheat oven to 400 degrees. While dicing vegetables, heat vegetable stock to a simmer. In a 2-quart casserole or baking dish, combine stock with quinoa;

Beansandgrains - Homestyle Quinoa Beansandgrains - Homestyle Quinoa

Beansandgrains - Homestyle Quinoa
1 cup quinoa 2 cups water 1/2 package Gimme Lean Beef Flavored meat substitute 1/2 large onion, diced 2 cloves garlic, minced 1/2 red pepper, diced 1 cup frozen corn, thawed vegetable broth or wine for sauteeing 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (start with 1/8 teaspoon and add as you like) 1/4 teaspoon ground black pepper salt to taste Fresh Parsley, minced Fresh Cilantro, minced In a non-stick dutch oven, saute the onion and garlic in veggie broth for two-three minutes. Add the Gimme Lean, breaking it up with the spatula as it cooks. (Use more veggie