Quinoa with broccoli rabe

Yield: 5 Servings

Measure Ingredient
1 cup Quinoa
1 can (14 1/2 Oz.) Chicken Broth Plus Enough Water To Equal 2 Cups
2 tablespoons Extra-virgin olive oil
½ cup Chopped onion
1 teaspoon Chopped garlic
1 large Bunch Broccoli Rabe Or Broccoli; Trimmed And Chopped (1 1/4 Lbs)
¼ teaspoon Chopped
¼ teaspoon Red pepper flakes

1. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa.

Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm.

2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa.

Serve warm or at room temperature.

Makes about 5 cups.

The slightly nutty flavor of quinoa blends perfectly with pungent broccoli rabe, garlic and red pepper flakes in this quick and easy salad. Toasting the grain in a skillet until fragrant enhances its delicate taste.

Prep time: 15 minutes Cooking time: 25 to 30 minutes Degree of difficulty: Easy

PER ½ CUP Calories 95 Total Fat 4 g Saturated Fat 0 g Cholesterol 0 mg Sodium 253 mg Carbohydrates 13 g Protein 3 g Calcium 23 mg MasterCook formatted by Joyce M. Bennis (Joyce_B@...) Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Apr 9, 1998

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