Yield: 4 Servings
|2 cups||Chicken broth|
|1 tablespoon||Betty's Butter|
|1 large||Onion; chopped|
|2 \N||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|
Date: 27 Apr 96 22:27:51 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> *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 MM-RECIPES@...
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