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:
- 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.
- 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.
- 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.
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