Heat butter and olive oil in a sauce pan over medium heat. Add shallots and sautee until soft but not coloured. Add garlic and sautee for a minute more. Add sundried tomatoes and quinoa and stir until all the quinoa has been coated with the butter and oil. Continue to saute until the quinoa is toasted (you can tell by the aroma). Add the chicken stock and bring to a boil. Lower heat, cover and simmer until liquid is absorbed, about 13-15 minutes. Stir in the cilantro and serve.
Three things to remember: 1) I always soak the tomatoes first to take some of the salt out. 2) A little less than 1 cup of liquid is required, I usually take a couple of tablespoons out, 3) I sometimes need to add a little more olive oil before adding the quinoa to make sure all is coated.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 197 | ||
Calories from Fat: 63 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 265.8mg | 9 % | |
Potassium 438mg | 12 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 23.6g | ||
Protein 7.8g | 11 % | |
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: 197
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