CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
5 |
Servings |
INGREDIENTS
1 |
c |
Quinoa |
1 |
cn |
(14 1/2 Oz.) Chicken Broth Plus Enough Water To Equal 2 Cups |
2 |
tb |
Extra-virgin olive oil |
1/2 |
c |
Chopped onion |
1 |
ts |
Chopped garlic |
1 |
lg |
Bunch Broccoli Rabe Or Broccoli; Trimmed And Chopped (1 1/4 Lbs) |
1/4 |
ts |
Chopped |
1/4 |
ts |
Red pepper flakes |
INSTRUCTIONS
1. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5
minutes. Bring broth and water to boil in medium saucepan; stir in quinoa.
Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid
is absorbed and quinoa is tender. Fluff with fork and transfer to large
bowl; cover and keep warm.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion and
garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook
until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa.
Serve warm or at room temperature.
Makes about 5 cups.
The slightly nutty flavor of quinoa blends perfectly with pungent broccoli
rabe, garlic and red pepper flakes in this quick and easy salad. Toasting
the grain in a skillet until fragrant enhances its delicate taste.
Prep time: 15 minutes Cooking time: 25 to 30 minutes Degree of difficulty:
Easy
PER 1/2 CUP Calories 95 Total Fat 4 g Saturated Fat 0 g Cholesterol 0 mg
Sodium 253 mg Carbohydrates 13 g Protein 3 g Calcium 23 mg
MasterCook formatted by Joyce M. Bennis (Joyce_B@msn.com)
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Apr
9, 1998
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