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

Quinoa has become popular as a "superfood" high in protein and iron. It takes only 15 minutes to cook and has a nutty flavor and aroma. This is tasty with sautéed soy "sausage" links.

Nava Atlas
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.

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  • Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Nutrition Facts

495 calories; calories from fat 29%; fat 15.7g; saturated fat 1.7g; mono fat 5.7g; poly fat 6.2g; protein 15.8g; carbohydrates 73.8g; fiber 7.9g; cholesterol 0mg; iron 10.5mg; sodium 839mg; calcium 95mg.
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