| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Quinoa |
| 1 Dose | (14 1/2 Oz.) Chicken Broth Plus Enough Water To Equal 2 Cups |
| 2 Esslöffel | olive oil extra virgin |
| 1/2 Tasse | onion chopped |
| 1 Teelöffel | garlic chopped |
| 1 gross | Bunch Broccoli Rabe Or Broccoli; Trimmed And Chopped (1 1/4 Lbs) |
| 1/4 Teelöffel | Chopped |
| 1/4 Teelöffel | red pepper flakes |
|
1. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature.
Makes about 5 cups.
The slightly nutty flavor of quinoa blends perfectly with pungent broccoli rabe, garlic and red pepper flakes in this quick and easy salad. Toasting the grain in a skillet until fragrant enhances its delicate taste.
Easy
Per 1/2 Cup Calories 95 Total Fat 4 g Saturated Fat 0 g Cholesterol 0 mg Sodium 253 mg Carbohydrates 13 g Protein 3 g Calcium 23 mg
MasterCook formatted by Joyce M. Bennis (Joyce_B@msn. Com)
|
|
Anmerkungen zum Rezept:
|
