Ingredients
- 1 cup uncooked Quinoa
- 1/2 cup chopped walnuts
- 1/2 cup chopped dry apricot halves
- 3/4 cup fat free feta
- 1 cube chicken bouillon
- 1 1/2 cups boiling water
- 1 bay leaf
- 1 cinnamon stick
- salt and pepper to taste
Soak quinoa in cold water for 1/2 an hour. Once done, rinse thoroughly. In a pan, toast the walnuts lightly over medium heat for 5 minutes. Stir and roast the quinoa with the walnuts until it is dry and has started to turn slightly brown. Transfer the toasted quinoa and walnuts into a 2 quart saucepan. Add boiling water, bouillon cube, apricots, bay leaf, and cinnamon stick. Bring back to a boil, cover and turn heat down to low to simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes. Fluff with a fork and then add in fat-free feta. Mix well and season lightly with salt and pepper to taste. Serve immediately.
Nutritional Value per Serving
Servings per Recipe: 6
Calories: 231
Protein: 13 gm / 22% of Calories
Carbohydrates: 27 gm / 48% of Calories
Fiber: 3 gm
Fat: 8 gm / 30% of Calories
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