- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 123.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 33.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.7 g
- Protein: 4.4 g
Ben's Killer Quinoa Primavera (1/2c=serving)Submitted by: VERBOSITY1
IntroductionI combined my favorite quinoa ingredients into a lemony, veggie treat. I combined my favorite quinoa ingredients into a lemony, veggie treat.
1.5 Tbspn EVOO
1 Red Bell Pepper, sliced/chopped
2 skinny carrots, finely sliced
1/2 red onion, sliced and chopped
1/2 white onion, sliced and chopped
2 medium Garlic cloves, minced
4-6 green onion stalks, chopped
2 x Celery Stalks, sliced
1 T Coriantder
1 T Cumin
1 t Chili Powder
1 t black pepper, freshly ground
8-10 shakes of garlic dude Dust (link website)
2 cups of Quinoa, rinsed prior to cooking in cold water
4 cups of low sodium reduced fat chicken broth
2 juice of lemon
2 large tomatoes, sliced and chopped
1 cucmber, sliced/choped
1/3 Cup Sliced Almonds
2 Cups baby spinache (packed/fresh, coarsely chopped)
Considered adding Edamame, but felt it had enough ingredients (nice mix, flavorful)
Rinse Quinoa in cold water 3 times (fine strainer)
(as it has a slightly bitter taste if you do not rinse)
Med High Heat/Large deep Skillet (ideally non stick):
Heat EVOO in a large nonstick skillet over medium-high heat.
Add Veggies from first list (white/red/green onions, bell pepper, garlic,carrots, )
cook, stirring frequently, until onion is tender. About 3 to 5 minutes.
Add quinoa to skillet, cook, stirring frequently, until quinoa stats to turn golden brown, about 2
Add broth, seasonings, lemon juice to skillet, bring to a boil.
Cover skillet and reduce heat to low and simmer for 13 minutes;
stir in spinach,almonds,tomatos,cucumber,celery
cook until spinach and quinoa are tender and liquid is absorbed.
About 3 to 5 minutes (maybe less, can cover too)
Measure servings if creating a new sparkpeople recipe!
Serving Size: 1/2 cup