Try this Quinoa salad recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
Depiction of the instructions in Instructions step 2
Add liquid and bring to a boil. Stir in the water or broth and the salt. Bring to a rolling boil.
Depiction of the instructions in Instructions step 3
Lower heat and cook, covered, for 15 minutes. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
Depiction of the instructions in Instructions step 4
Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
Depiction of the instructions in Instructions step 5
Fluff and eat! Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
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Serving Size: 1 (166g) | ||
Recipe Makes: 1 | ||
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Calories: 53 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 164.4mg | 6 % | |
Potassium 197mg | 5 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11g | ||
Protein 1.3g | 2 % | |
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: 53
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