Ecuadorian Quinoa Casserole
by CheffMom
Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia. Quinoa is high in protein. It contains iron, calcium and phosphorus, B vitamins and vitamin E.
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INGREDIENTS
- 2 cups Quinoa
- 6 cups Water ; warm
- 2 tablespoon Whey, yogurt, kefir, or buttermilk
- 1 bunch Green onion ; chopped
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Annatto seeds
- 4 cups Beef broth
- 1/2 teaspoon Sea salt
- 3 cloves Garlic ; mashed
- 2 medium Potato ; sliced
- 1 bunch Cilantro ; tied
- 1/2 cup Piima cream, creme fraiche, sour cream
- 5 tablespoon Cream cheese
INSTRUCTIONS
Soak quinoa in warm water mixture at least 12 hours. Rinse and drain well. Saute annatto seeds in oil for several minutes, or until oil turns yellow, and remove with a slotted spoon. Saute onions in the same oil, adding garlic at the last minute. Add quinoa and stock and bring to a boil. Skim, reduce heat, cover and simmer for 1 hour or more on very low heat. About ? hour before serving, stir in the potatoes and salt. About 10 minutes before serving, add cilantro. To serve, remove cilantro and stir in cultured cream and cheese.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1573g) | ||
| Recipe Makes: 6 | ||
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| Calories: 506 | ||
| Calories from Fat: 145 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.1g | 21 % | |
| Saturated Fat 4.9g | 25 % | |
| Monounsaturated Fat 6.7g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 13.3mg | 4 % | |
| Sodium 4371.6mg | 151 % | |
| Potassium 1472.5mg | 39 % | |
| Total Carbohydrate 62.5g | 18 % | |
| Dietary Fiber 7.1g | 28 % | |
| Sugars, other 55.4g | ||
| Protein 27.6g | 39 % | |
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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. |
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Calories per serving: 506
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