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March Recipe - Quinoa with Walnuts and Currants

Mar 8, 2012

Try our latest Monthly recipes at our Nutriton Together Talks every first Wednesday of the month 7:30pm.

• 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)
Rinse the quinoa in a finemesh
strainer with cool
running water 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.

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 separate the grains. Gently stir in the walnuts and scallion. Serve warm or at room temperature.

Per 1/2 cup serving:
Food weight: 2.0
Calories: 194
Fat: 8 g (0 g EPA, 0 g DHA, 1 g ALA)
Cholesterol: 0 mg
Sodium: 192 mg
Carbohydrate: 26 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 7 g


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