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Quinoa with Latin Flavors

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Description Edit

Cilantro, lime and scallions lend a bright finish to delicate quinoa. This is a versatile side dish.

  • Contributed by Healthy Recipes for Diabetic Friends Y-Group
  • Source: Eating Well, December 2005/January 2006
  • Formatted by Chupa Babi in MC: 06.26.07
  • Active time: 30 minutes | Total time: 45 minutes
  • Makes 6 servings, ⅔ cup each

Ingredients Edit

Directions Edit

  1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes.
  2. Transfer to a fine sieve and rinse thoroughly.
  3. Heat oil in a large saucepan over medium heat.
  4. Add onion and cook, stirring often, until softened, 2 to 3 minutes.
  5. Add chiles and garlic; cook, stirring, for 30 seconds.
  6. Add the quinoa and broth; bring to a simmer.
  7. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
  8. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Notes Edit

  1. Quinoa, a delicately flavored grain that was a staple in the ancient Incas' diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective coating.
  2. To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

Nutritional information Edit

Per serving:

  • 181 calories | 6 g fat (1 g sat, 2 g mono) | 1 mg cholesterol | 27 g carbohydrate | 7 g protein | 3 g fiber | 196 mg sodium.
  • Nutrition bonus: Vitamin C (25% daily value) | Magnesium (23% dv) | Iron (20% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1.5 starch | 1 fat
  • 4 pts

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