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Seco de Quinoa

Yield 8 servings (serving size: 1/2 cup)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.