Carol Bullock's Note:
Quinoa doesn't get the attention it deserves. This is a delicious, protein-packed dish.
My Private Note
Units: US | Metric
- 3 tablespoons toasted pine nuts
- 2 large onions, chopped
- 8 cloves garlic, minced or pressed
- 1 tablespoon vegetable oil
- 1 red bell peppers or 1 green bell pepper
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 2 cups quinoa
- 3 1/3 cups water
- 1 cup chopped fresh basil
- 3 cups fresh corn kernels or 3 cups frozen corn kernels
- salt and pepper
- 1Preheat oven to 350 degrees.
- 2Spread nuts in a single layer on an unoiled baking sheet.
- 3Bake for 3-5 minutes, or until slightly deepened in color.
- 4Set aside.
- 5In a heavy saucepan, saute onions and garlic in oil until softened.
- 6Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
- 7While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
- 8Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
- 9Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
- 10Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.
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Nutritional Facts for Quinoa pilaf with pine nuts
Serving Size: 1 (350 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 369.4
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 31.8 mg
- Total Carbohydrate 63.4 g
- Dietary Fiber 7.6 g
- Sugars 5.7 g
- Protein 11.9 g