"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

Recipe by Cooking Light November 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Place quinoa in a fine sieve; rinse with cold water, and drain.

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  • 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.

Nutrition Facts

163 calories; calories from fat 21%; fat 3.9g; saturated fat 0.5g; mono fat 1.8g; poly fat 1g; protein 5.2g; carbohydrates 27.7g; fiber 2.6g; cholesterol 0mg; iron 3.5mg; sodium 233mg; calcium 30mg.
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