Seco de Quinoa

"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

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 21%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 5.2g
  • Carbohydrate: 27.7g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 233mg
  • Calcium: 30mg

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

Preparation

  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.
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