Try this Quinoa with Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionFound this from an old magazine Harrowsmith without permission. Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper. Serves 4. (this ancient Peruvian grain has a nutty, almost sweet flavour that really needs no accent but is excellent with tomatoes and shallots). AL601@FREENET.CARLETON.CA (FRANK LABERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 | ||
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Calories: 281 | ||
Calories from Fat: 54 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 306.8mg | 11 % | |
Potassium 643.4mg | 17 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 40.8g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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