Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pepita | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup quinoa
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1 x 4-ounce can chopped green chiles
- 2 cloves garlic, minced
- 1 x 14-ounce can reduced-sodium broth
- ¼ cup pepitas, toasted
- ¾ cup coarsely chopped fresh cilantro
- ½ cup chopped scallions
- 2 tablespoons lime juice
- ¼ teaspoon salt
Directions
Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes.
Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring often, until softened, 2 to 3 minutes.
Add chiles and garlic; cook, stirring, for 30 seconds.
Add the quinoa and broth; bring to a simmer.
Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.