Quinoa-Couscous "Risotto"
Ingredients
- 1 tablespoon olive oil ⓘ
- 1/2 cup red onion, chopped ⓘ
- 1/4 cup green onion, chopped (with some of the green part)
- 2 garlic cloves, peeled and minced ⓘ
- 1/2 cup quinoa, rinsed and drained ⓘ
- 1/2 cup israeli couscous ⓘ
- 1 cup orange juice ⓘ
- 1 1/8 cups low sodium chicken broth ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/4 cup slivered almonds, toasted ⓘ
- salt and pepper, to taste ⓘ
Instructions
- Heat oil in high-sided skillet (with lid) over medium-high heat. Saute red onion for 2 minutes. Add garlic and green onion and continue sauteing for 1 minute.
- Stir in remaining ingredients (except almonds, salt and pepper).
- Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
- Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
- Serve.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).