This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb."
-Alexandre Dumas, Writer
The nuttiness of the quinoa and the savory shallots and chicken stock complement each other just right. Try this recipe instead of rice with your meals.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes OK leftovers. Reheat gently.
|1 tsp||olive oil|
|1 large||shallot (minced)|
|2 cloves||garlic (minced)|
|1||rib celery (diced)|
|fresh ground black pepper (to taste)|
|1 cup||low sodium chicken broth|
Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes.
Add the celery and cook for another 2 minutes.
Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute.
Add the chicken stock and water. When the water boils, reduce the heat until the quinoa is simmering. Stir occasionally.
Cook until the quinoa is soft and the liquid evaporated. Add more water 1/4 cup at a time if needed. Total cooking time about 25 to 30 minutes.
Serving size: about 1 cup
|Calories 223||Calories from Fat 50|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 3g||13%|
|Vitamin A 9%||Vitamin C 6%|
|Calcium 5%||Iron 15%|
|Vitamin K 6 mcg||Potassium 500 mg|
|Magnesium 94 mg|