Quinoa with Latin Flavors

Description
Cilantro, lime and scallions lend a bright finish to delicate quinoa. This is a versatile side dish.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Eating Well, December 2005/January 2006
 * Formatted by Chupa Babi in MC: 06.26.07
 * Active time: 30 minutes | Total time: 45 minutes
 * Makes 6 servings, ⅔ cup each

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

 * 1) Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes.
 * 2) Transfer to a fine sieve and rinse thoroughly.
 * 3) Heat oil in a large saucepan over medium heat.
 * 4) Add onion and cook, stirring often, until softened, 2 to 3 minutes.
 * 5) Add chiles and garlic; cook, stirring, for 30 seconds.
 * 6) Add the quinoa and broth; bring to a simmer.
 * 7) 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.
 * 8) Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Nutritional information
Per serving:
 * 181 calories | 6 g fat (1 g sat, 2 g mono) | 1 mg cholesterol | 27 g carbohydrate | 7 g protein | 3 g fiber | 196 mg sodium.
 * Nutrition bonus: Vitamin C (25% daily value) | Magnesium (23% dv) | Iron (20% dv).
 * Carbohydrate Servings: 2
 * Exchanges: 1.5 starch | 1 fat
 * 4 pts