Number of servings :
Cooking time: 30 minutes
Type of meal : | Salads | Salads
Special diet :
1 cup quinoa
2 teaspoons canola oil
1 cup chopped onion (1 medium)
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 ¾ cups reduced-sodium chicken broth or vegetable broth
¾ cup coarsely chopped fresh cilantro
½ cup chopped scallions
¼ cup pumpkin seeds, toasted
2 tablespoons lime juice
¼ teaspoon salt, or to taste
- Toast the quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until softened, 2 to 3 minutes. Add the chiles and garlic. Cook, stirring, for 30 seconds. Add the broth and quinoa and bring to a simmer. Reduce the heat to low, cover, and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
- Add the cilantro, scallions, pumpkin seeds, lime juice, and salt to the quinoa. Mix gently and fluff with a fork. One serving is 2/3 cup.
Per serving: 182 calories, 7 g protein, 27 g carbohydrates, 4 g fiber, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 145 mg sodium.
Imported on 2011-01-20 20:26:46 — Original ID:470