This is a tasty side that packs alot of protein. Quinoa is the only whole grain that provides all essential amino acids, so it’s perfect a vegetarian dinner.
Ingredients: 1 cup Quinoa, rinsed (If you are nervous about trying Quinoa, Whole Foods will let you sample one of their recipes at the deli counter and they sell it in bulk bins so you only have to buy enough for the recipe)
2 cups low sodium chicken or vegetable broth
1/4 cup slivered almonds, toasted (you can buy them already toasted, or toast them in a nonstick skillet on medium until they just turn brown; keep an eye on them as they can burn in an instant)
1/4 cup onion, chopped
1/4 cup green onions, chopped
1/3 cup fresh parsley, chopped
1 Tbsp olive oil
Salt and Pepper to taste
Directions:
In a medium sauce pan, bring broth and quinoa to a boil. Reduce to simmer, cover and cook for 15 to 20 minutes or until all broth is absorbed.
Over medium high, heat a medium non stick skillet until hot, add olive oil and chopped yellow onions. Stir occasionally until onion is almost soft, about 6 minutes. Green onions can be added during the last minute of cooking the yellow onion if you want a milder onion flavor. Otherwise add them at the end with the parsley. When the quinoa is done, fluff with a fork and add to the onions with the almonds. Season with salt and pepper. Serve with a sprinkling of green onions and parsley.
For added protein and if using this as a main dish, I sometime will add a can of drained and rinsed cannellini or garbanzo beans and I’ll serve it with a green salad or any other steamed vegetable.
Yields 6 servings; Serving Size 3/4 cup Calories: 180, Fat: 8g, Protein: 6g, Fiber: 2g
Filed under: Recipes
