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Lilly’s Table

 
 
Eggplant Caponata
© Lillys-Table.com Photo of Nutty Quinoa
 

Tags: Vegan nuts Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Nutty Quinoa

from Eggplant Caponata with Nutty Quinoa, the Week of July 20, 2014.
View the next recipe for this meal.

Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, finely minced
  • ½ cup quinoa
  • 1¼ cup water, or broth
  • ¼ teaspoon salt
  • ¼ cup pine nuts
  • ¼ cup walnuts
  • ¼ cup almond

Serving Size: 2 People

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Preparation Instructions

In a saucepan with a lid, pour in the olive oil, minced onions and saute over medium-high heat until just starting to change color.

Add the quinoa and saute lightly until they begin to get a bit sticky in the pan. Pour in the water and salt.

Bring up to a simmer and reduce to medium-low heat. Simmer for 10-12 minutes until the tails of the quinoa start to uncurl.

Meanwhile, roughly mince up all of the nuts. Toss into the quinoa after the tails uncurl. Toss and continue to heat on very low heat until any remaining liquid is absorbed.