Check out this recipe that I will be demoing for the St. Joan of Arc Wellness Fair on Sept 28th! Even better yet? Stop by from 11:30 to 2:00 pm to try a sample for yourself!


1 cup quinoa, rinsed and drained

2 teaspoons canola oil

1 medium onion, chopped

1 4-oz can chopped green chilies

2 cloves garlic, minced

1 14 oz can reduced sodium chicken or veggie broth

1/4 cup pepitas, toasted

3/4 cup coarsely chopped fresh cilantro

1/2 cup chopped scallions

2 tablespoons lime juice

1/4 teaspoon salt


Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring for 30 seconds. Add the quinoa and broth; bring to a simmer. 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.

Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Yield: 6 (2/3 cup) servings

Per Serving

Calories: 170

Fat: 6 g

Sat Fat: 1 g

Chol: 0 g

Carbs: 23 g

Protien: 7 g

Fiber: 3 g

Sodium: 330 mg

Recipe Source: Eating Well (