Here is a good summer recipe for Qunioa... Rinse the quinoa in a fine-mesh strainer with cool running before cooking to remove the saponin, a natural coating on the quinoa which can be an irritant to the stomach if not removed. Some quinoa is sold pre-rinsed.
-1 cup quinoa, rinsed
-2 cups reduced-sodium chicken or vegetable broth
-1/4 cup dried currants
-1/2 cup chopped walnuts, toasted
-1/4 cup finely sliced scallions, green and white part (2 thin scallions)
In a saucepan bring the quinoa and broth to a boil. Add the currants, cover and reduce heat to low. Cook for 15 minutes. Turn off the heat, leave covered, and let sit for 5 minutes. After 5 minutes open the pan and lightly fluff the quinoa with a fork to seperate the grains. Gently stir in the walnuts and scallion. Serve warm or at room temperature.
1/2 cup serving
Fat: 8 g
Cholesterol: 0 mg
Sodium: 192 mg
Carbohydrate: 26 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 7 g