Quinoa with Broccoli and Pistachios
Serves 4
Time 55 min
Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onions, pistachios and mint, you'll enjoy a wonderful mix of flavors and textures. Serve this alongside baked tofu or your favorite lean protein.
Special Diets:
Ingredients
- 1 cup low-sodium vegetable broth
- 1 cup finely chopped red onion
- 3 cloves garlic, finely chopped
- 4 tablespoons lemon juice, divided
- 1 cup uncooked quinoa, rinsed with water
- 2 cups small broccoli florets
- 1/2 cup chopped pistachios
- 2 green onions, thinly sliced
- 2 cups chopped spinach
- 3 tablespoons chopped mint
- Kosher salt and black pepper, to taste
Method
Bring ½ cup water to a simmer in a medium pot over medium-high heat. Add onion and garlic and cook for 5 minutes.
Add another ½ cup water, broth and half of the lemon juice; bring to a boil.
Stir in quinoa then reduce heat and simmer, covered, for 20 minutes.
Stir in quinoa, then reduce heat and simmer, covered, for 20 minutes.
Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes.
Remove from heat, then add spinach, remaining lemon juice, salt and pepper. Toss gently to combine.
Serve garnished with pistachios, green onions and mint.
Nutritional Info:
Per serving: 340 calories (100 from fat), 11g total fat, 2g saturated fat, 0mg cholesterol, 95mg sodium, 44g carbohydrates (6g dietary fiber, 7g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup low-sodium vegetable broth
- 1 cup finely chopped red onion
- 3 cloves garlic, finely chopped
- 4 tablespoons lemon juice, divided
- 1 cup uncooked quinoa, rinsed with water
- 2 cups small broccoli florets
- 1/2 cup chopped pistachios
- 2 green onions, thinly sliced
- 2 cups chopped spinach
- 3 tablespoons chopped mint
- Kosher salt and black pepper, to taste