Inca Red Quinoa Pilaf
ingredients
2 tsp. olive oil
½ cup chopped onion
2 tsp. minced ginger
2 garlic cloves, minced
1 cup Inca Red quinoa
1½ cups low-fat, reduced-sodium chicken broth
1 cup canned chickpeas, rinsed and drained
1/3 cup raisins, plumped in hot water for 10 minutes, then drained
1 Tbsp. minced fresh mint
2 Tbsp. lime juice
Salt and black pepper to taste
preparation
7 servings
Serving size: ½ cup
Preparation time: 10 minutes
Cooking time: 30 minutes
1. Heat the oil in a large skillet over medium heat. Add the onion, ginger, and garlic, and sauté for 4 minutes. Add the quinoa, and sauté 1 minute.
2. Add the broth, and bring to a boil. Lower the heat, cover, and cook for 15 minutes. Fluff the quinoa with a fork, and add the chickpeas, raisins, mint, and lime juice. Season with salt and pepper. Cook for 1 minute.
nutrition
Nutrition facts
Starch exchanges 2
Fat exchanges 0.5
Amount per serving
Calories 180
Calories From Fat 30
Total Fat 3.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 150 mg (without added salt)
Total Carbohydrate 32 g
Dietary Fiber 6 g
Sugars 8 g
Protein 6 g
Comments
Post new comment