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Quinoa with Toasted Walnuts

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 6 (serving size: 1/2 cup)

The USDA recommends making half your grains whole, but we say go all in. Make them in batches, and eat all week long. A toasty nut topper adds just the right crunch.

Ingredients

  • 1 cup uncooked quinoa
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/4 cups organic vegetable stock
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 cup walnuts, toasted
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon toasted walnut oil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 178
  • fat 8.8 g
  • satfat 0.9 g
  • monofat 2.5 g
  • polyfat 5.1 g
  • protein 5 g
  • carbohydrate 21 g
  • fiber 3 g
  • cholesterol 7 mg
  • iron 2 mg
  • sodium 197 mg
  • calcium 24 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add vegetable stock, thyme, and kosher salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until the liquid is absorbed and quinoa is tender.

  2. Combine quinoa mixture, walnuts, chives, walnut oil, and pepper; toss.