Recipe: Quinoa and Greens

This subtly spicy dish provides all kinds of phytonutrients that may positively influence your well being.

https://youtube.com/watch?v=U-dr2zcdkf4percent3Frelpercent3D0%26wmodepercent3Dtransparent

Components

1 cup quinoa
2 cups low-sodium vegetable broth, divided
2 tablespoons further virgin olive oil
1 onion, finely chopped
1 cup celery, finely chopped
2 medium carrots, chopped
1 teaspoon floor coriander
½ teaspoon paprika
½ teaspoon dried ginger
½ teaspoon floor cumin
¼ teaspoon turmeric
Pinch cayenne pepper
½ teaspoon kosher salt
2 small zucchini, chopped
¼ cup golden raisins
¼ cup minced recent parsley or cilantro
Recent floor pepper to style
1 clove of crushed garlic

Preparation

  1. Place quinoa in a strainer and rinse beneath operating water till the water runs clear.
  2. In a medium pot, mix the quinoa and 1 ¼ cup vegetable broth and produce to a boil. Scale back warmth, cowl and prepare dinner for 25 minutes or till the liquid is totally absorbed.
  3. In a medium saucepan, warmth olive oil over medium-high warmth.
  4. Add onion and crushed garlic; prepare dinner till golden brown, stirring often.
  5. Add celery, carrots, spices (besides parsley and cilantro), salt and ¼ cup vegetable broth. Simmer for five minutes.
  6. Add zucchini and raisins. Cook dinner for 1 minute. Add extra ¼ cup vegetable broth if too dry.
  7. Toss quinoa and ¼ cup vegetable broth with greens and stir till evenly combined.
  8. Add recent parsley or cilantro if desired. Season with salt and pepper to style. Serve.

Dietary info

Per serving / 1 cup
Makes 4 1-cup servings

Energy: 330
Complete Fats: 10 g
Saturated Fats: 1.5 g
Trans Fats: zero g
Protein: 9 g
Carbohydrates: 52 g
Dietary Fiber: 9 g
Ldl cholesterol: zero mg
Sodium: 390 mg
Sugars: 18 g

Supply: Cleveland Clinic Wellness