Place the quinoa and broth in a two quart saucepan, bring to a boil, reduce heat to low, cover and simmer for 10 to 15 minutes until broth is absorbed. Meanwhile, place the salt pork and olive oil in a skillet heated to medium and cook until nicely rendered and brown. Add the carrots, celery, onion, garlic, and pepper and saute until the vegetables have released their juices and cooked almost dry. They will be tender but not mushy. This takes about 5 to 8 minutes. Combine the quinoa and vegetables, stir to combine, cover and let stand for 5 minutes. This can be served hot, cold, or room temperature.
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|Serving Size: 1 Serving (734g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (20%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 8.1mg||3 %|
|Sodium 172.5mg||6 %|
|Potassium 1246.9mg||33 %|
|Total Carbohydrate 88.7g||26 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 74.2g|
|Protein 13.4g||19 %|
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Calories per serving: 487
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