Inca Red Quinoa Pilaf
Per ServingInca Red Quinoa Pilaf |
||
|---|---|---|
| Makes: 7 | ||
| Serving Size: 1/2 cup | ||
| Calories | 180 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 32 | g |
| Fiber | 6 | g |
| Sugars | 8 | g |
| Cholesterol | 0 | mg |
| Sodium | 150 mg (without added salt) | |
| Protein | 6 | g |
| Choices: Starch 2, Fat 0.5 | ||
- Makes: 7
- Serving Size: 1/2 cup
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
Ingredients
| 2 | tsp. | olive oil |
| 1/2 | cup | chopped onion |
| 2 | tsp. | minced ginger |
| 2 | garlic cloves, minced | |
| 1 | cup | Inca Red quinoa |
| 1 1/2 | 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 |
Directions
- 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.
- 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.
