Spanish Quinoa

Spanish Quinoa

From: Cuisine at Home, Issue No. 75
Makes: 4 servings
Total Time: 30 minutes
Nutrition: per serving- 225 cal; 6g fat (1g sat); 0mg chol; 371mg sodium; 38g carbs; 6g fiber; 8g protein.

Ingredients:

• 2 cloves garlic, minced
• 1 tbs extra-virgin olive oil
• 2/3 cup uncooked quinoa
• 1/4 cup low-sodium chicken broth (OR Vegetable Broth)
• 1 cup water
• 1 bay leaf
• 1 tsp saffron threads
• 1 tsp salt
• 1 cup frozen peas
• 1/4 cup diced dried figs (2 oz)
• 2 tbs jarred chopped pimientos, drained

Instructions:

1. Saute garlic in oil in medium saute pan over medium heat. When garlic becomes fragrant, add quinoa. Stir for 1 minute to toast quinoa. Deglaze pan with chicken broth.
2. Add water, bay leaf, saffron and salt; stir lightly. Bring liquid to a boil. Reduce heat until liquid simmers; cover pan and cook quinoa for 20 minutes.
3. Remove pan from heat. Remove and discard bay leaf. Stir in peas, figs and pimientos. Cover pan and let quinoa sit for 5 minutes. Fluff before serving.