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Quinoa with Latin Flavors

December 2005/January 2006

Your rating: None Average: 3.8 (73 votes)

Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.



READER'S COMMENT:
"How many grams in two thirds of a cup.I have seen this often. "
Quinoa with Latin Flavors Recipe

Makes: 6 servings, 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 1 cup quinoa, (see Note)
  • 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 (see Note)
  • 3/4 cup coarsely chopped fresh cilantro
  • 1/2 cup chopped scallions
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt

Preparation

  1. 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.
  2. 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.
  3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Tips & Notes

  • Notes: 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.
  • 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.
  • To toast nuts & 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.

Nutrition

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



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Recipe Categories

Servings
6
Preparation/ Technique
Saute
Meal/Course
Dinner

Type of Dish
Side dish, grain
Ethnic/Regional
Latin American
Ease of Preparation
Easy
Total Time
45 minutes or less

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