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Prosciutto Garlic and Pecan Quinoa
Prosciutto Garlic and Pecan Quinoa recipe that is good as either an entree or side dish.
Course
Entree, side
Cuisine
gluten-free
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Servings
4
Calories
284
kcal
Author
Robin Gagnon
Ingredients
½
tbs.
olive oil
4
slices
Prosciutto ham
1
clove
garlic
crushed/minced
1
cup
quinoa
dry
2
tbs
pecans
chopped
5-6
sprigs of fresh lemon thyme
standard 4-5 sprigs of regular thyme, or ½ teaspoon dry can be substituted
2
cups
chicken stock
Instructions
Roll the slices of Prosciutto into a cigar shape and cut ¼ inch slices, making thin strips.
Put oil in non-stick skillet over med-high heat.
Once hot add the Prosciutto, stirring frequently.
As the ham begins to crisp, add the garlic, quinoa, pecans & thyme.
Once toasted, add the stock.
As soon as stock starts to boil, cut down burner to low-med, cover and simmer for 25 minutes.
Remove cover, shut off heat, and allow to rest a few minutes before serving.
Notes
* You may wish to pull out the thyme sprigs before serving, but it is not really necessary.
Nutrition
Calories:
284
kcal
|
Carbohydrates:
32
g
|
Protein:
10
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
226
mg
|
Potassium:
401
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin C:
0.5
mg
|
Calcium:
27
mg
|
Iron:
2.3
mg