Quinoa, in addition to being a good source of plant protein (it contains all nine essential amino acids), is rich in vitamin E, iron and magnesium.
3/4 cup quinoa
2 teaspoons olive oil
3 scallions, thinly sliced
3 cloves garlic, minced
1 1/2 cups boiling water
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cherries
2 tablespoons chopped pecans or walnuts
- Place the quinoa in a colander and rinse under cold running water. Drain well.
- In a large skillet, heat the oil over medium heat. Add the scallions and garlic, and cook, stirring frequently, until the scallions are tender, about 2 minutes. Stir in the quinoa and cook until lightly toasted, 2 to 3 minutes.
- Add the boiling water, salt, and pepper. Reduce to a simmer, cover, and cook until the quinoa is tender, 15 to 20 minutes.
- Stir in the dried cherries and chopped pecans. Makes 4 servingsNutrition information per serving
calories 211 • total fat 7g (saturated 1g ) • cholesterol 0mg • dietary fiber 3g • carbohydrate 34g • protein 6g • sodium 440mg.
Good source of: magnesium, saponins, vitamin E.