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Citrus Quinoa and Toasted Nuts Salad

 

.
34

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

48

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 cup quinoa
1 ½ teaspoons canola oil
1 medium onions
chopped
4 ounces green chili peppers
chopped, 1 can
3 cloves garlic
minced, or to taste
14 ounces stock
vegetable or chicken, 1 can
4 tablespoons pepitas (pumpkin seeds)
toasted
1 cup cilantro
freshly chopped
½ cup scallions, spring or green onions
chopped
2 ½ tablespoons lime juice
fresh
1 x salt and black pepper
to taste
*

Directions

Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, about 4 minutes.

Transfer to a fine sieve and rinse thoroughly.

Heat oil in a large saucepan over medium heat.

Stir in onion and cook, stirring often, until softened, 2 to 3 minutes.

Stir in chiles and garlic; cook, stirring, for 30 to 40 seconds.

Stir in the quinoa and pour in the broth, bring to a boil.

Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 22 to 25 minutes.

Stir in pepitas, cilantro, scallions, lime juice and salt to the quinoa, gently toss until well mixed.

Fluff with a fork.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 15921% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 233mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 35%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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