Nutty Almond-Sesame Red Quinoa

Photo: Jason Wallis; Styling: Cindy Barr  

We love the color and texture of red quinoa, but regular quinoa also works well.

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 10g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 7.5g
  • Carbohydrate: 31.6g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 132mg
  • Calcium: 44mg

Ingredients

  • 1 2/3 cups water
  • 1 cup red quinoa
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons dark sesame oil
  • 1/4 teaspoon kosher salt
  • 3 green onions, thinly sliced

Preparation

  1. 1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
  2. Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved ­seedless red grapes, stirring to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 201; FAT 4.8g (sat 0.3g); SODIUM 133mg
  3. Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine. Serves 4 (serving size: about 2/3 cup) CALORIES 201; FAT 6g (sat 0.5g); SODIUM 131mg
  4. Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can ­unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine. Serves 4 (serving size: about 1 cup) CALORIES 243; FAT 6.4g (sat 0.5g); SODIUM 150mg
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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