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June 12, 2012 / mybodynbalance

My Grandma Stella’s Quinoa (side dish or salad)

1 cup quinoa
2 teaspoons  olive oil
1   medium onion, chopped
1 4-ounce can  chopped green chiles
2 cloves  garlic, minced
1 14-ounce can  reduced-sodium chicken broth
1/4 cup  pine nuts, toasted
3/4 cup  coarsely chopped fresh cilantro
1/2 cup  chopped green onions
2 tablespoons  lime juice
1/4 teaspoon sea salt
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it starts to brown. Transfer to a fine strainer and rinse.
2. Heat oil in a large saucepan over medium heat. Add onion , chiles and garlic…cook until tender.  Add the quinoa and broth…simmer.  Reduce heat  cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
3. Add pine nuts, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.  Serve hot or cold.
NOTE: To toast pine nuts on the stovetop: Use dry skillet over medium heat, stirring constantly, until lightly browned

Calories 181,  Fat 6 g, Protein 7 g, Fiber 4 g.


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