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Quinoa w/Chickpeas & Scallions
Nb persons: 4
Yield: 1.25 cup
Preparation time:
Total time:
Source: CE Online
| 2 cups | quinoa |
| 1 tbsp | olive oil |
| 3/4 tsp | ground cumin |
| 1 medium | shallot, halved lengthwise and thinly sliced crosswise |
| 2 tsp | kosher salt, plus additional for seasoning, divided |
| 3 cups | low-sodium chicken broth |
| 2 cups | cooked chickpeas |
| 6 medium | scallions, thinly sliced crosswise |
| 2 tsp | freshly squeezed lemon juice |
| 1 tsp | lemon zest |
| 1. Rinse quinoa and drain. Heat oil in a medium pot over medium heat. When it shimmers, add cumin and cook until fragrant. Add shallots, season to taste with additional salt and cook until just soft. Add quinoa and stir frequently until moisture evaporates and it makes a popping noise, about 5 minutes. 2. Add broth and 2 tsp salt, stir briefly and return to a boil. Cover, reduce heat to low, and simmer until quinoa absorbs liquid and grains are tender, about 15 minutes. 3. Stir in remaining ingredients until well combined, season well with salt and pepper to taste and serve. | |
NUTRIENTS PER 1 1/4 CUP SERVING:
CALORIES: 320
TOTAL FAT: 8 g
CARBS: 50 g
PROTEIN: 15 g
SUGARS: 3 g
FIBER: 7 g
SAT. FAT: 1 g
SODIUM: 910 mg
CHOLESTEROL: 0 mg
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