Citrus Quinoa & Toasted Nuts Salad
.
Yield
6 servingsPrep
15 minCook
30 minReady
48 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
quinoa
|
|
| 7.5 | ml |
canola oil
|
|
| 1 | medium |
onions
chopped |
|
| 115.6 | ml/g |
green chili peppers
chopped, 1 can |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 404.6 | ml/g |
stock
vegetable or chicken, 1 can |
|
| 6E+1 | ml |
pepitas (pumpkin seeds)
toasted |
|
| 237 | ml |
cilantro
freshly chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 38 | ml |
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.
