Quinoa is a delicately flavored grain, native to South America. It can be found in most health food stores.
Pour oil into a medium saucepan and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
Using a strainer, rinse quinoa under cold water (removes slightly bitter outer layer). Drain well. Stir into the vegetables; cook and stir for 1 minute. Add hot stock, bay leaves, lemon rind, and lemon juice. Bring to a boil. Cover, reduce heat to medium low, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.
Discard bay leaves. Stir in peas (or edamame) and mint. Season to taste with salt & pepper. Top with toasted, sliced almonds. Serve.
Goes great with roast lamb.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 6 | ||
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Calories: 252 | ||
Calories from Fat: 50 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 294.6mg | 10 % | |
Potassium 621.1mg | 16 % | |
Total Carbohydrate 40g | 12 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 34.4g | ||
Protein 11.2g | 16 % | |
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: 252
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