Quinoa pilaf
4 nice folks
Ingredients
| Quantity | 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; |
| Salt and pepper to taste; | ||
Directions
*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