Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Nutty Almond-Sesame Red Quinoa
Nutty Almond-Sesame Red Quinoa
About the Recipe
Toasted sliced almonds and dark toasted sesame oil give this simple quinoa pilaf lots of nutty flavor.
We call for red quinoa, but you can use standard golden quinoa or try a tricolor blend for a different look.
Though the recipe doesn’t specify this, it’s always a good idea to rinse and drain quinoa before cooking to minimize bitterness.
This versatile side dish goes with pretty much anything, from sautéed fish and roasted poultry to grilled beef and pan-seared pork.
Turn any leftovers into a main-dish salad by stirring in shredded rotisserie or leftover chicken.
This recipe is by Sandy Gluck – COOKING LIGHT
Ingredients:
1 2/3 cups water
1 cup red quinoa
1/4 cup sliced almonds, toasted
2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 teaspoons dark sesame oil
1/4 teaspoon kosher salt
3 green onions, thinly sliced
Getting it done:
Step 1
Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
Step 2
Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved ¬seedless red grapes, stirring to combine. Serves 4 (serving size: about 3/4 cup)
Step 3
Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine.
Step 4
Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can ¬unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine.
Ingredients:
1 2/3 cups water
1 cup red quinoa
1/4 cup sliced almonds, toasted
2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 teaspoons dark sesame oil
1/4 teaspoon kosher salt
3 green onions, thinly sliced
Getting it done:
Step 1
Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
Step 2
Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved ¬seedless red grapes, stirring to combine. Serves 4 (serving size: about 3/4 cup)
Step 3
Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine.
Step 4
Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can ¬unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine.
About the Recipe
Toasted sliced almonds and dark toasted sesame oil give this simple quinoa pilaf lots of nutty flavor.
We call for red quinoa, but you can use standard golden quinoa or try a tricolor blend for a different look.
Though the recipe doesn’t specify this, it’s always a good idea to rinse and drain quinoa before cooking to minimize bitterness.
This versatile side dish goes with pretty much anything, from sautéed fish and roasted poultry to grilled beef and pan-seared pork.
Turn any leftovers into a main-dish salad by stirring in shredded rotisserie or leftover chicken.
This recipe is by Sandy Gluck – COOKING LIGHT
Nutritional Info
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