Peppy Quinoa
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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1/8 cup pumpkin seeds
- 1 1/4 cups quinoa, uncooked
- 3 teaspoons chicken base, low sodium
- 1/2 cup onion, diced
- 1 4-ounce can green chilies, diced
- 2 1/4 teaspoons garlic, minced
- 1/2 cup cilantro, chopped
- 1/2 cup green onions, diced
- 2 tablespoons lime juice (optional)
Directions
- Preheat oven to 350 °F.
- Toast pepitas (pumpkin seeds) in oven for 10 minutes or until light brown and aromatic. Set aside.
- Combine quinoa, 2 ½ cups water, and chicken base in a small pot. Cover and bring to a boil.
- Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. Fluff with a fork. Set aside.
- Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.
- Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.
Recipe Tips
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
Nutrition Facts
Peppy Quinoa
Amount Per Serving (1/2 cup eachg)
Calories 157
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 81mg
3%
Potassium 307mg
9%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
16%
Sugars 1g
Protein 6g
12%
Vitamin A
4%
Vitamin C
19%
Vitamin D0%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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