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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quinoa has a substance in its seed covering which is a natural insecticide, which makes it taste slightly bitter, so it needs to be rinsed first. Your quinoa will say if it has been rinsed on the package. If you aren't sure, rinse it. I highly recommend you take the extra step of toasting the quinoa in a dry skillet (Quinoa-Toasted) before starting this or any quinoa recipe; although not necessary, it adds a great deal of flavor, which is why we cook, yes? Recipe from Diabetes Cooking for Everyone , by Carol Gelles. Exchanges: 1 bread, 1 1/4 vegetable, 1/2 fat. Ingredients:
1/2 cup quinoa |
1 1/2 teaspoons olive oil |
1/2 cup chopped onion |
1 garlic clove, minced (grating is easier) |
1 teaspoon chili powder |
1 cup chicken broth (vegetable broth for a vegan version) |
3/4 cup chopped sugar snap pea |
2 tablespoons chopped cilantro leaves |
1/8 teaspoon ground black pepper |
salt |
Directions:
1. In a 2-qt. nonstick saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until slightly softened, about 2 minutes. Stir in the chili powder until it is absorbed. Add the quinoa and cook, stirring, until coated with the chili mixture, about 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, for 12 minutes. Stir in the sugar snaps, cilantro, pepper, and salt. Cover and simmer 3 to 5 minutes longer or until quinoa has cooked through.
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