3 large scallions
1 tablespoon olive oil
1 cup quinoa (pre-rinsed)
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sliced almonds, toasted
Thinly slice the scallions, keeping the white/light green part and dark green part separate.
Heat the oil in a medium saucepan over a medium heat. Add the white/light green sliced scallions and cook, stirring occasionally, until they are softened, 1 minute. Add the quinoa and cook, stirring, until it is well coated with oil, 30 seconds. Add 1 ¾ cups water and bring to a boil, then reduce the heat to low and cook, covered, until the water is absorbed, 15 minutes. Remove from the heat and allow to sit and steam for 5 minutes, then fluff with a fork.
Stir in the salt, pepper, almonds and ¼ cup of the sliced scallion greens, and serve.
Makes 4 servings
Serving size: 1 cup
Per serving: Calories 240; Total Fat 10g (Mono Fat 5.6g, Poly Fat 2.6g, Sat Fat 1g); Protein 8g; Carb 30g; Fiber 4g; Cholesterol 0mg; Sodium 150mg
Excellent Source of: Folate, Magnesium, Manganese, Phosphorus, Vitamin K,
Good Source of: Copper, Fiber, Iron, Protein, Riboflavin, Thiamin, Vitamin B6, Vitamin E, Zinc
Note: oil, salt, pepper and water are not counted toward the ingredient total in the Three Ingredient Recipes series.