Note 1: Original recipe used 3 Tbsp extra virgin olive oil. Heat 1 Tbsp oil in a large nonstick skillet (we added a little water to compensate for the lessened oil). Add the onions and cook over low heat, stirring often, until meltingly soft and deep golden, about 30 min, add a little bit of water as the onions begin to look dry. Season with salt and pepper and transfer to a plate. Heat the remaining oil in a large saucepan. Add the quinoa and cook over high heat, stirring, until light golden and fragrant, 3 - 4 min. Add the water and 3/4 tsp salt and bring to a boil. Cover and cook over low heat until all of the water has been absorbed and the grains are tender, 12 - 15 min. Fluff the quinoa with a fork and stir in the onions. Season with salt and pepper. Transfer the quinoa to a bowl and serve at once. Serves 8 (supposed to) This was wonderful!! We really enjoyed it...but it wouldn't begin to serve 8 in our house. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 17mg||1 %|
|Potassium 363.8mg||10 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 30.7g|
|Protein 6.9g||10 %|
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: 204
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.