Peppy Quinoa
Courtesy of Recipes for Healthy Kids Cookbook for Homes 6 Servings • 15 Min. Prep Time • 1 Hr. 5 Min. Cook Time| Ingredients |
|---|
| 1/8 c. pepitas/pumpkin seeds |
| 1 1/4 c. quinoa, dry |
| 1 Tbsp. low-sodium chicken base |
| 1/2 c. fresh onion, peeled, diced |
| 1/2 c. canned diced green chilies |
| 2 1/4 tsp. fresh garlic, minced |
| 1/2 c. fresh cilantro, chopped |
| 1/2 c. fresh green onions, diced |
| 2-4 Tbsp. fresh lime juice (optional) |
Directions:
1. Preheat oven to 350°F.
2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.
3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 1/2 cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
4. Mix quinoa, onions, green chilies, and garlic in an 8 x 8-in. nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350°F for 40 minutes.
5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.
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Nutrition:
Calories: 174; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 1mg; Total Carbs: 29g; Fiber: 3g; Protein: 6g; Sodium: 93mg;