Quinoa Pilaf and Pilaf and Lentil Salad
Preparation and cooking time: 25 minutes
The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.
Ingredients:
- 3/4 cup quinoa, 150gr, 5.3oz
- 1 1/2 cup chicken stock, 340gr, 12oz
- 2 carrots, 180gr, 6.4oz
- 1 rib celery, 50gr, 1.8oz
- 2 shallots, 45gr, 1.6oz
- 2 tsp olive oil, 9gr, .3oz
- 6 - 8 cherry tomatoes, 45gr, 1.6oz. for garnish
Instructions:
- Put quinoa and stock in a small saucepan, cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- Chop celery, carrots and shallots.
- Heat oil in a small skillet and sauté shallots, celery and carrots for 5 minutes.
- Cut cherry tomatoes in half.
- When quinoa is done, stir in sautéed vegetables. Spoon into a bowl and serve, garnished with tomatoes. Refrigerate half of the Pilaf (or whatever is left but without tomatoes) for the Salad.
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Nutrition Information |
General Technical Details and Disclaimer:
Note: The Nutrition Information is for half of the recipe.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
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Quinoa and Lentil Salad
Preparation and cooking time: 5 minutes
I always try to cook rice, grains, beans etc. ahead in the summer so it's a quick dinner to mix them together and add a bit of vinaigrette for a healthy salad to go with something from the grill.
Ingredients:
- 1 - 1 1/2 cups leftover quinoa pilaf
- OR 1/2 cup quinoa cooked in 1 1/2 cup chicken stock (or the amount of liquid your package recommends)
- 3/4 cup cooked lentils
- OR 1/4 cup small green lentils (Lentille Verte du Puy) 45gr, 1.6oz
- 1/2 cup beef or chicken stock, 112.5gr, 4oz
- 1 tbs fresh, snipped chives or garlic chives
- Balsamic Vinaigrette
- 1 tbs Balsamic vinegar, 16gr, .56oz
- 2 tsp soy sauce, 11gr, .37oz
- 1 tsp Dijon-style mustard, 5gr, .18oz
- 2 tbs good olive oil, 27gr, .96oz
- 2 tsp sesame of walnut oil, 9gr, .32oz, optional
Instructions:
- Snip herbs.
- Combine lentils and quinoa pilaf in a medium bowl.
- Put ingredients for vinaigrette in a small bowl and whisk to combine.
- Immediately pour over quinoa/lentils and stir to combine.
- Add chives, stir and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
