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.
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|Serving Size: 1 Serving (1573g)|
|Recipe Makes: 6|
|Calories from Fat: 145 (29%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 506
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