Mom's Awesome Quinoa

I use a mini food processor to finely mince the vegetables. This grain is known as a complete food. In this recipes, there is such a nutritional bang for your buck. It is low in sodium, carbs, cholesterol and fat and high in Vitamin A and protein.
Photo by Lynnette T.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from keyingredient.com

Ingredients

  • 1

    cup quinoa

  • 2

    cups low sodium beef broth, I prefer chicken broth

  • 2

    ounces chicken, finely diced

  • 1

    teaspoon olive oil

  • 1/2

    cup carrots, minced

  • 1/2

    cup celery, minced

  • 1/2

    cup sweet onion, minced

  • 2

    cloves garlic, grated

  • 1/2

    teaspoon freshly ground black pepper

Directions

Place the quinoa and broth in a 2 quart sauce pan, bring to a boil, reduce heat to low, cover and simmer for 10 to 15 minutes until the broth is absorbed. Meanwhile, place the salt pork and olive oil in a 3 to 4 quart pan and cook over medium heat until nicely browned. Add the carrots, celery, onion, garlic, and pepper and saute until the vegetables have released their water and have cooked almost dry. This will have them cooked to the point where they are tender but not mushy. It will take 5 to 8 minutes for this step. Combine the quinoa and vegetables in the larger pan, lightly stir to combine, remove from heat, cover and let stand for about 5 minutes. This side can be served hot, room temperature, or cold. Nutritional Information: 160cal; 8g fat (2g sat fat); 6g cholesterol; 125mg sodium; 17g carbs; 2g fiber; 6g protein; 26mg calcium; 2mg iron.

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