 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Pronounced keen-wah, this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavor or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein. Ingredients:
quinoa |
1 cup water |
2 medium onions |
2 tablespoons olive oil |
2 tablespoons chopped parsley |
1/4 cup (1 ounce) grated parmesan cheese |
ground black pepper |
Directions:
1. 1. Rinse the quinoa under cold running water until the water turns clear.
2. 2. In a 2-quart saucepan, combine the quinoa and water. Simmer over medium-low heat for about 15 minutes, or until the quinoa begins to soften. Remove from the heat and drain.
3. 3. Meanwhile, peel the onions and cut into 1/8 to 1/4 slices. Warm the oil in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes, or until they soften and brown. Add water, 1 tablespoon at a time, as necessary to prevent burning.
4. 4. In a medium bowl, combine the quinoa, onions, parsley, cheese, and pepper to taste. Toss well. Serve as a side dish.
5. Per serving: 199 calories, 6g protein, 22g carbohydrates, 10g total fat, 2g saturated fat, 5mg cholesterol, 2g dietary fiber, 126mg sodium Nutritional analysis provided by Get a Real Food Life Get a Real Food Life Rodale
|
|