Quinoa pilaf

Yield: 4 nice folks

Measure Ingredient
1 cup Quinoa;*
2 cups Chicken broth;
1 tablespoon Betty's Butter;
1 large Onion; chopped
2 cloves Garlic; chopped
½ teaspoon Lemon zest; grated
½ tablespoon Dried leaf thyme;
2 tablespoons Flat-leaf parsley;
\N \N Salt and pepper to taste;

*Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores...it is a very high as complete protein.

Rinse quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast, until it darkens slightly. Add broth.

Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender. In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes. Stir in quinoa, lemon zest, thyme parsley, salt and pepper to taste.

Food Exchange per serving: 2 STARCH/BREAD EXCHANGES; CAL: 155; CHO: 3mg; CAR: 4g; SOD: 74mg; FAT: 3g; Source: Light and Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal Master

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