Difference between revisions of "Quinoa Pilaf"
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# Rinse [[quinoa]] in a strainer and remove any debris. | # Rinse [[quinoa]] in a strainer and remove any debris. | ||
# Place in a large non-stick saucepan and toast, until it darkens slightly. | # Place in a large non-stick saucepan and toast, until it darkens slightly. | ||
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| − | [[Category: | + | [[Category:Broth Recipes]] |
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Pilaf Recipes]] | [[Category:Pilaf Recipes]] | ||
[[Category:Quinoa Recipes]] | [[Category:Quinoa Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Latest revision as of 18:13, 29 June 2012
Ingredients
- 1 cup quinoa [1]
- 2 cups chicken broth
- 1 tbsp Betty's butter
- 1 large onion, chopped
- 2 cloves garlic, chopped
- ½ tsp lemon zest, grated
- ½ tbsp dried leaf thyme
- 2 tbsp flat-leaf parsley
- salt and pepper to taste
Procedures
- 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.
Nutritional information
Food exchange per serving: 2 starch/bread exchanges; Calories: 155; cho: 3 mg; car: 4g; sod: 74 mg; fat: 3g;
