Yield: 5 Servings
|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||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