| 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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