My second time cooking with quinoa was also a hit! I added shredded chicken and plan to add more crushed red pepper next time. The recipe makes four ½ cup servings, however, we found that to be too small of a serving if having as a main dish. Nutrition info below is based on ½ cup serving.
Ingredients
· 1 whole garlic head
· 1 tablespoon olive oil
· 1 tablespoon finely chopped shallots
· 1/4 teaspoon crushed red pepper
· 1/2 cup uncooked quinoa, rinsed and drained
· 1 tablespoon dry white wine
· 1 cup fat-free, less-sodium chicken broth
· 1/2 cup baby spinach leaves
· 1/3 cup chopped seeded tomato (1 small)
· 1 tablespoon shaved fresh Parmesan cheese
· 1/4 teaspoon salt
Preparation
1. Preheat oven to 350°.
2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves (but leave some of the papery skin on). Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
Nutritional Information
Calories: 130
Fat: 5g
Protein: 5g
Protein: 4.1 g
Carbohydrate: 16.6g
Fiber: 1.8g
Cholesterol: 1mg
Iron: 1mg
Sodium: 305 mg
Calcium: 49 mg
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