Quinoa [keen-wah] has such a nice nutty texture. It’s a great substitute for rice.
1 c. quinoa, rinsed
2 tsp extra virgin olive oil
2 TB diced onion
4 oz roasted green chilies, diced
14.5 oz can vegetable broth
1/4 c. chopped cilantro
2 TB lime juice
2 TB sliced green onions (optional)
Toast the quinoa in a dry skillet over medium heat, stirring often, 3 to 5 minutes. Heat oil in medium saucepan; add onion and cook a few minutes. Add green chilies and broth; bring to a simmer. Add quinoa, reduce heat, cover and simmer until quinoa is tender and liquid is absorbed. Add cilantro, lime juice, salt and green onions. Combine and serve.
Yield: 5 servings. Per serving= 201 Calories; 5g Fat (22.3% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 605mg Sodium.