Quinoa Salads Web Premium

QUINOA WITH LATIN FLAVORS Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 30 MIN TOTAL: 45 MIN Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork. 1 cup quinoa (see Tips) 2 teaspoons canola oil 1 medium onion, chopped 1 4-ounce can chopped green chiles 2 cloves garlic, minced 1 14-ounce can reduced-sodium chicken broth or vegetable broth 1/4 cup pepitas, toasted 3/4 cup coarsely chopped fresh cilantro 1/2 cup chopped scallions 2 tablespoons lime juice 1/4 teaspoon salt 1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly. 2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork. SERVES 6: 2/3 CUP EACH Per serving: 170 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 7 g protein; 3 g fiber; 330 mg sodium; 355 mg potassium. Nutrition bonus: Magnesium (24% daily value), Vitamin C(21% dv), Folate (20% dv). Carbohydrate servings: 11/2 Exchanges: 11/2 starch, 1 fat