Kroger Quinoa Description
- A Good Source of Fiber
- A Low Fat Food
Directions
Stovetop Cooking Direction: Run cold water over quinoa in a fine-mesh strainer until water is clear. In a pot, combine 1 cup of quinoa with 2 cups of water or broth. Bring to a rolling boil. Reduce heat, cover and simmer until liquid has evaporated (about 15 minutes). Let stand 5 minutes, then fluff with a fork. Salt or spice to taste. Makes about 3 cups cooked. Refrigerate any leftovers.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: About 10
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Total Fat | 2.5 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 31 g | 11% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 10 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 5 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 1.8 mg | 10% |
|
| Potassium | 250 mg | 6% |
|
Other Ingredients: White quinoa.
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Quinoa Tabbouleh Salad with Curly Parsley
Refreshing, light and packed with nutritious ingredients, traditional tabbouleh is made with a type of cracked wheat called bulgur. This gluten-free version calls for quinoa instead and includes super fresh herbs, plus diced cucumber and tomatoes. Vitamin C-rich parsley is the star herb, with the curly variety plumping up the volume. Its bright taste is kicked up with bits of sweet mint and a dressing of olive oil and lemon juice. Tabbouleh is a perfect side to pair with
lamb meatballs or
baked falafel. And because quinoa is one of the few plant foods considered a complete protein, this dish makes for a great vegetarian main or satisfying lunch.
Quinoa Tabbouleh Salad with Curly Parsley
Quinoa
- 1/2 cup quinoa
- ½ Tbsp. extra virgin olive oil
- ¾ cup vegetable broth
- 1-1/2 tsp. sea salt
Salad
- 1 cup diced cucumber
- 1 large tomato (diced (around 1 cup))
- 1 tsp. sea salt
- 3 bunches curly parsley
- 1/3 cup chopped fresh mint
- 1/3 cup thinly sliced green onions
Dressing
- 1/3 cup extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 garlic clove (minced)
Optional
- Feta cheese
- Kalamata olives
- Rinse quinoa in fine mesh strainer under cool, running water.
- In saucepan over medium heat, heat olive oil, then add quinoa, stirring constantly until any water evaporates and quinoa is toasted (about 2 minutes).
- Add vegetable broth and salt; bring to boil. Stir, then lower heat to lowest setting and cover. Cook 15 minutes.
- Remove pot from heat and let stand, covered, for five minutes. Set aside to cool.
- In bowl, combine diced tomato, cucumber and sea salt, toss together and let sit for 10 minutes.
- Remove thick stems from parsley, then finely chop leaves by hand or in food processor.
- Strain liquid from tomato/cucumber mixture.
- In large bowl combine parsley, mint, green onion, quinoa and tomato/cucumber mixture.
- In small bowl, mix together dressing ingredients, then pour over salad and toss.
- If desired, add feta cheese and Kalamata olives.
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