Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.
Yield: 6 servings, 2/3 cup each
Total Time: 45
Prep Time: 30
- 1 cup quinoa
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1 4-ounce can chopped green chiles
- 2 cloves garlic, minced
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1/4 cup pepitas, toasted
- 3/4 cup coarsely chopped fresh cilantro
- 1/2 cup chopped scallions
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- Toast 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 oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. 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.
- Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.
Per serving: 170 calories; 6 g fat (1 g sat, 2 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 330 mg sodium; 355 mg potassium.
Nutrition Bonus: Magnesium (23% daily value), Vitamin C (20% dv), folate (19% dv)
Carbohydrate Servings: 1 1/2
Exchanges:1 1/2 starch, 1 fat
Special Health Considerations:
Diabetes Appropriate - Healthy Weight - Heart Healthy - Low Sodium - Low Cholesterol - Low Sat Fat - High Fiber - Low Calorie - Gluten Free Diet