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

Quinoa grains are covered with a naturally occurring bitter substance called saponin. Although processors remove most of this soapy substance by either washing or polishing the grain, it is important that quinoa be thoroughly rinsed in several changes of clean water before it is cooked. For added flavor, toast it before cooking.

Marie Simmons
Recipe by Cooking Light June 2007

Gallery

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes).

    Advertisement
  • Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.

Nutrition Facts

265 calories; calories from fat 29%; fat 8.6g; saturated fat 2.5g; mono fat 3.5g; poly fat 1.5g; protein 9.1g; carbohydrates 35.1g; fiber 4.8g; cholesterol 11mg; iron 3.8mg; sodium 368mg; calcium 138mg.
Advertisement