Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

178 calories; fat 8.8g; saturated fat 0.9g; mono fat 2.5g; poly fat 5.1g; protein 5g; carbohydrates 21g; fiber 3g; cholesterol 7mg; iron 2mg; sodium 197mg; calcium 24mg; sugars 2g.
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