Recipes: Side Dishes

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Moroccan-Style Quinoa

Recipe courtesy of Tina S.


1 cup quinoa, rinsed until water runs clear
1 cup water
1 cup fat free reduced sodium chicken broth
2 tsp. olive oil
1 cup fresh chopped red onion
1/4 tsp. ground turmeric
1/4 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 cup slivered almonds, toasted
1/4 cup raisins, seedless
1 pinch salt
1 pinch fresh mint (optional)


1. Heat oven to 350° F. Toast almonds on baking sheet for approximately 15 minutes.
2. Rinse the quinoa and put in a strainer. Place under running water until the water runs clear.
3. Put the quinoa, water, and chicken broth in a saucepan and bring to a boil.
4. Reduce heat, cover, and cook until the liquid is completely absorbed.
5. While cooking the quinoa, heat the oil in a skillet. Saute the onions until they begin to caramelize.
6. Mix in the cumin, turmeric, cinnamon, and ginger and cook until aromatic.
7. Add the almonds and raisins and cook until heated.
8. Toss the quinoa with the ingredients in the skillet. Season with salt.
9. Decorate with the mint, if desired, and serve.

Nutrition Facts: Makes 4 servings. Amount Per Serving: Calories 267.4; Total Carbs 40.7g; Dietary Fiber 5.3g; Sugars 9.2g; Total Fat 8.3g; Saturated Fat 0.9g; Unsaturated Fat 7.4g; Potassium 0mg; Protein 8.4g; Sodium 148.5mg; Dietary Exchanges: 1 Fat, 1/2 Fruit, 2 Starch, 1/2 Vegetable

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