Seco de Quinoa

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"I grew up in Ecuador, where my mom often made soup with quinoa, potatoes, and peanuts. Quinoa is believed to have been the Incan kings' grain of choice, and this is a basic recipe for preparing it." -Ximena Cardoso-Sloane, Seattle
8 servings (serving size: 1/2 cup)


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1 3/4 cups uncooked quinoa (about 12 ounces)
1 tablespoon olive oil
3 garlic cloves, minced
1 cup finely chopped onion
3 1/2 cups water
3/4 teaspoon salt


Place quinoa in a fine sieve; rinse with cold water, and drain.

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add onion; sauté 4 minutes or until tender. Stir in water, quinoa, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork.

Created date

November 2004

Nutritional Information

Calories 163
Caloriesfromfat 21 %
Fat 3.9 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 1 g
Protein 5.2 g
Carbohydrate 27.7 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 233 mg
Calcium 30 mg