Red Quinoa with Lime
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup red quinoa2 teaspoons macademia oil1 medium red onion, chopped˝ tsp chili2 cloves garlic, minced1 box reduced-sodium chicken broth, or vegetable brothWater to make 2 cups1/4 cup pepitas, toasted (see Note)3/4 cup coarsely chopped fresh cilantro, or other herbs1/2 cup chopped scallions, or 2 tbs chives2 tablespoons lime juice1/4 teaspoon salt
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiliand garlic; cook, stirring, for 30 seconds. Add the quinoa and broth/water; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add pepitas, cilantro or herbs, scallions or chives, lime juice and salt to the quinoa; mix gently and fluff with a fork.
Serving Size: serves 4 to 6 - side dish
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiliand garlic; cook, stirring, for 30 seconds. Add the quinoa and broth/water; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add pepitas, cilantro or herbs, scallions or chives, lime juice and salt to the quinoa; mix gently and fluff with a fork.
Serving Size: serves 4 to 6 - side dish
Nutritional Info Amount Per Serving
- Calories: 76.0
- Total Fat: 1.9 g
- Cholesterol: 0.8 mg
- Sodium: 225.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
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