* Exported from MasterCook *
Slow Cooker Quinoa Pilaf - 5 pts; 32g Carbohydrate; 3g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 1/2 cups uncooked quinoa
1 tablespoon olive oil
3 cups broth
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
4 tablespoons sliced almonds -- or chopped
1/3 cup dried unsweetened cranberries
1 cup cherry tomatoes -- halved or quartered, depending on size
1/2 cup crumbled feta cheese
1 cup baby spinach leaves -- packed
Use a 4-quart slow cooker.
Rinse the quinoa in a fine-mesh strainer under cold running water until the water runs clear. Dump the quinoa into the crock.
Add the olive oil and mix around. Pour in the broth, and add the salt and cinnamon. Stir in the almonds and cranberries.
Cover and cook on low for 4 to 6 hours, or high for 2 to 4 hours. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to when rice is done.
Fluff the quinoa with a fork, and add the tomatoes and feta cheese. Stir gingerly to mix. Add the baby spinach leaves to the top of the crock, and close the lid. Cook on high for 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.
Serves 6
AuthorNote: The tomatoes, spinach, and feta provided a great "fresh" aspect not usually present in casseroles.
ChupaNote: the original recipe only called for and handful of baby spinach. It wasn't enough. I gave the baby spinach a rough chop and just tossed it with the rest of the pilaf. Put the cover back on, and it wilted without the additional 20 minutes. Next time, I'll substitute sun-dried tomatoes for the cranberries, Aleppo red pepper for cinnamon, and 1/2 cup chopped Persian cucumber, 1/4 cup chopped pitted Kalamata olive, and 1/4 cup chopped green onion for the 1 cup of cherry tomatoes. I suggest using blanced sliced almonds, though of course walnuts or pistachios are a possibility.
Description:
"5 pts"
Source:
"Make it Fast, Cook it Slow by Stephanie O'Dea, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 254 Calories; 11g Fat (36.6% calories from fat); 9g Protein; 32g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 312mg Sodium. Exchanges: 2 Grain(Starch)
NOTES : Cooker: 4-quart
Time: LOW for 4 to 6 hours, or HIGH for 2 to 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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