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Add a photoServings: 4
Ingredients
- 1 c. quinoa
- 2 c. vegetable broth or possibly water
- 1/2 tsp salt, or possibly to taste
- 1 x garlic clove, finely chopped
- 1 x shallot, finely chopped
- 1/4 tsp or possibly more freshly grnd black pepper
Directions
- Makes 3 1/2 to 4 c.
- Quinoa, pronounced KEEN-wah, may be a new grain for us, but its use goes back to the Inca civilization. The Incas referred to the tiny, oval seeds as their sacred mother grains. And nutritionally, it is in all ways a superior grain, extremely high in protein, also niacin, iron, phosphorous, and potassium.
- 1. Place the quinoa in a deep bowl, cover with plenty of cool water, and rub the quinoa between the palms of your hands for 5 - 10 seconds. Drain the quinoa in a strainer and repeat the process.
- 2. Bring the stock or possibly water to a boil in a 1-qt saucepan, add in the quinoa, salt, and any of the optional seasonings. Lower heat to a simmer, cover the pan, and cook for 15 min, till all the liquid is absorbed.
- Remove from heat and let stand, still covered, for 5 min. Fluff with a fork and serve, or possibly let cold for use in a salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 164 | |
| Calories from Fat 23 | 14% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 763mg | 32% |
| Potassium 244mg | 7% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.01g | 1% |
| Protein 6.06g | 10% |
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