Yield: 2 1/4 pounds
Serves: 12
Serving Size: 3 ounces
2 1/2 Tbsp minced shallots
2 Tbsp minced garlic
20 fl oz Chicken or Vegetable stock
12 oz quinoa, well-rinsed
1/2 tsp salt
1/4 tsp ground white pepper
1 bay leaf
1 sprig thyme
7 oz roasted red and yellow peppers, diced
In a medium saucepan, sweat the shallots and garlic in 2 fluid
ounces of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay
leaf, and thyme. Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F.
oven until the quinoa is tender and has absorbed
all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the
quinoa with a fork to separate the grains and release
steam. Fold in the peppers and serve.
Yield: 2 1/4 pounds
Serves: 12
Serving Size: 3 oz
Nutrition per Serving:
130 Calories, 2g Fat, 0mg Cholesterol, 150mg Sodium,
22g Carbs, 2g Dietary Fiber, 1g Sugars, 5g Protein
Diabetic Exchanges: 1 Bread/Starch, 1 Vegetabl
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