Citrus Quinoa
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Citrus Quinoa
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 305 |
| pro | 8 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 53 g |
| fibre | 5 g |
| chol | 10 mg |
| sodium | 139 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 39 |
| vit A | 4 |
| vit C | 12 |
| folate | 14 |
The amount of water used for cooking quinoa varies, so check package instructions for best results.
Ingredients
- 2 tbsp butter
- 1 tsp canola oil
- 4 shallots, minced
- 1-1/2 tbsp grated lemon rind
- 1-1/2 tbsp grated lime rind
- 1-1/2 tbsp grated orange rind
- 2 cups quinoa
- 4 cups water
- 1/4 cup buckwheat honey
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In large saucepan, heat 1 tsp (5 mL) of the butter and oil over low heat; cook shallots, stirring occasionally, until caramelized, about 20 minutes.
Add lemon, lime and orange rind; cook for 1 minute. Transfer to bowl.
Add quinoa to saucepan; cook, stirring, until toasted, about 4 minutes. Add water and bring to boil; reduce heat, cover and simmer until liquid is almost absorbed, about 12 minutes.
Uncover and cook, stirring, for 2 minutes. Stir in shallot mixture, honey, salt, pepper and remaining butter.
Add lemon, lime and orange rind; cook for 1 minute. Transfer to bowl.
Add quinoa to saucepan; cook, stirring, until toasted, about 4 minutes. Add water and bring to boil; reduce heat, cover and simmer until liquid is almost absorbed, about 12 minutes.
Uncover and cook, stirring, for 2 minutes. Stir in shallot mixture, honey, salt, pepper and remaining butter.
Source : Canadian Living Magazine: November 2008
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