Mexican Baked Quinoa
This recipe was adapted from my favorite recipe for Mexican rice, but since I'm not eating white rice anymore, I figured why not attempt it with a healthier grain? I'm glad I did, because it turned out awesome!
*Just a note, the preparation does involve a food processor, but you can always use a blender.
*Also, if you have some kind of oven-proof saucepan, use that for the whole stove-top preparation to avoid pouring the hot mixture into an oven-safe dish. I need to get one for myself, pronto! Submitted by: EHD630
CALORIES: 176.9 |
FAT: 5.2g |
PROTEIN: 6.1g |
CARBS: 25.7g |