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May RECIPE of the Month

Quinoa with Walnuts & Currants:

• 1 cup quinoa, rinsed
• 2 cups reduced-sodium chicken or vegetable broth
• ¼ cup dried currants
• ½ cup chopped walnuts, toasted
• ¼ cup finely sliced scallions, green and white part (2 thin scallions)

Rinse the quinoa in a fine mesh strainer with cool running water before cooking to remove the saponin, a natural coating on the quinoa which can be an irritant to the stomach if not removed. Some quinoa is sold pre-rinsed.

Instructions:

In a saucepan bring the quinoa and broth to a boil. Add the currants, cover and reduce heat to low. Cook for 15 minutes. Turn off the heat, leave covered, and let sit for 5 minutes. After 5 minutes open the pan and lightly fluff the quinoa with a fork to separate the grains. Gently stir in the walnuts and scallion. Serve warm or at room temperature.

Nutrition: (per ½ cup serving)

Calories: 194

Fat: 8g

Cholesterol: 0mg

Sodium: 192mg

Carbohydrate: 26g

Dietary Fiber: 3g

Sugars: 4g

Protein: 7g

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