Quinoa with Asian Flavors

Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.

Prep Time:

5 mins

Cook Time:

35 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped

Directions

Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Nutrition Facts (per serving)

196	Calories
6g	Fat
29g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 196
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	4%
Sodium 455mg	20%
Total Carbohydrate 29g	11%
Dietary Fiber 3g	12%
Total Sugars 0g
Protein 7g	13%
Vitamin C 2mg	2%
Calcium 29mg	2%
Iron 2mg	12%
Potassium 286mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recommended

Tuna-Stuffed Pita Pockets

These tuna-stuffed pita pockets feature chunky tuna salad with cucumber, capers, parsley, and a tangy, light dressing. Once filled, the pita pockets are topped with tomatoes, Kalamata olives, and feta—almost a Greek salad in a pita.

Chef John's Irish Pork Stew

This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.

Ground Turkey Stir Fry

This flavorful and nutritious ground turkey stir fry, with mushrooms, carrots, celery, and a spicy sauce, comes together quickly on those busy weeknights. Serve with your favorite rice. I often whip up a batch on Sundays for meal prep.

Chef John's Crab-Stuffed Sole

This stuffed sole recipe turns ordinary, mild sole fillets into something remarkable. Sole is cheap and easy to find, so it's the perfect candidate for this jazzed-up crab stuffing. Serve with lemon wedges and asparagus on the side.

Japanese-Style Deep Fried Chicken

If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.

Search is required and the length cannot be less than 2