Spanish Quinoa with figs & pimientos

By carinem25

Cal: 225, Fat: 6g (1g saturated), Carb: 38g, Fiber: 6g, Protein: 8g

Ingredients

• 2 cloves garlic, minced
• 1 T. evoo
• 2/3 c. quinoa
• 1/4 c. chicken broth
• 1 c. water
• 1 bay leaf
• 1 t. saffron threads
• 1 t. kosher salt
• 1 c. frozen peas
• 1/4 c. diced dried figs (2oz.)
• 2 T. jarred chopped pimientos, drained

Preparation

Step 1

Saute garlic in evoo over medium heat in medium saute pan. Add quinoa, stir for 1 minute to toast. Deglaze pan with chicken broth.

Add water, bay leaf, saffron, and salt. Stir lightly. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.

Remove from heat, stir in figs, peas, and pimientos. Cover and let stand 5 minutes.

Fluff before serving.