Quinoa Arroz Caldo
A vegetarian Filipino-style congee that is loaded with quinoa, mushroom, turmeric, ginger and garlic. It's a savory and hearty rice dish that can be served anytime of the day, specially during sick and cold days!
Servings: 2
Calories: 632kcal
Ingredients
- 3 tablespoon olive oil
- ⅛ cup ginger slices
- 1 medium onion minced
- 2 cloves garlic minced
- 1 cup white quinoa rinsed twice
- 5 cups vegetable broth, divided
- ¼ teaspoon turmeric
- 1 tablespoon vegetarian fish sauce optional
- salt and pepper to taste
Toppings
- 2 tablespoons fried minced garlic
- ¼ cup fried mushrooms slices
- 1 red bell pepper cut into strips
- ¼ cup green onions chopped
- 1 soft boiled egg sliced in half
Instructions
- In a large saucepan over medium-high heat, add oil, ginger slices until crisp for 1 minute.
- Then add onions, garlic, quinoa and continuing sautéing for another 2 minutes
- Add 2 cups of vegetable broth, turmeric powder, and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Fluff the quinoa using a fork, then add the remaining vegetable broth.
- Bring the mixture to a boil; while stirring continuously for about 2 minutes.
- Add in the vegetarian fish sauce and season with salt and pepper to taste.
- Ladle into serving bowls, then divide the topping and serve immediately.
Nutrition
Serving: 1g | Calories: 632kcal | Carbohydrates: 77g | Protein: 18g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 3102mg | Potassium: 889mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3373IU | Vitamin C: 86mg | Calcium: 104mg | Iron: 5mg
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