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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 1 1/2 cups uncooked quinoa, rinsed well and drained
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons dried oregano leaves
- salt & freshly ground black pepper, to taste
- 1 medium tomatoes, seeded and chopped
Method
- Rinse quinoa well before cooking. Prepare quinoa according to package directions.
- Meanwhile, combine onion and oil in a medium nonstick skillet.
- Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.)
- Set aside.
- Rinse quinoa with cold water until cool; drain.
- In a large mixing bowl, combine quinoa, onion, and remaining ingredients (except tomato).
- Mix well.
- Stir in tomato.
- Serve at room temperature.
- HELPFUL HINT: Quinoa must be rinsed well before cooking to remove a natural bitter tasting but harmless coating. (The coating naturally protects quinoa from birds and insects.).
- All ingredients except tomato can be prepared, combined, and chilled up to one day ahead. Add a small amount of broth if mixture seems dry, then stir in tomato.
- Per Serving: 143 Calories; 6g Protein; 4g Fat; 23g Carbohydrates; 0 Cholesterol; 75mg Sodium; 4q Fiber.
