Curried Quinoa and Peas

Monday, February 27, 2012

If you enjoy rice or couscous, then try quinoa, which makes a wonderful alternative to these grains. And if you suffer from wheat allergies or gluten-intolerance, then quinoa makes a nice change from rice and potatoes (check ingredients of chicken broth in this recipe to be sure it's gluten free). Enjoy this low fat curried quinoa and peas warm or as a salad. Finally, to make this completely vegetarian, use vegetable broth instead of chicken broth.

Cook Time: 15?minutes

Total Time: 15?minutes


  • 1 cup quinoa
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 2 cups fat-free, low-sodium chicken broth
  • 1 cup frozen peas


Rinse quinoa in cold water to remove its bitter coating. In a 2-quart saucepan, combine rinsed quinoa with curry powder and turmeric. Add chicken broth, and bring to a boil. Add peas, then cover and simmer until the water is absorbed—about 12-15 minutes. The quinoa will be soft and translucent. Serve as a side dish with your favorite broiled or grilled meat and fish.

Serves 4.

Per Serving: Calories 208, Calories from Fat 27, Total Fat 3.1g (sat 0.3g), cholesterol 0mg, Sodium 81mg, Carbohydrate 36.9g, Fiber 5.3g, Protein 8.4g

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