| 1 | cup uncooked quinoa |
| 2 | cups roasted garlic-seasoned chicken broth (from two 14-oz cans) |
| 1/2 | cup chopped drained roasted red bell peppers (from 7-oz jar) |
| 1/2 | cup cubed provolone cheese |
| 1/4 | cup chopped kalamata olives |
| 2 | tablespoons chopped fresh basil leaves |
| 2 | tablespoons fat-free Italian dressing |
Serve with...
Sherbet and Melon
Total Time:
15 min
| 1. | Rinse quinoa under cold water 1 minute; drain. |
| 2. | In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain. Cool completely, about 45 minutes. |
| 3. | In large serving bowl, toss quinoa and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving. |
| No change. |
|
| Quinoa is a popular grain in South American cuisine and is gaining popularity in the states. Its nutrition profile is impressive because it is a complete protein. |
|
| Cooking grains in chicken broth or vegetable broth adds to the overall flavor of the dish. You can also cook the quinoa in 2 cups water with 1/2 teaspoon salt. |
|
| Serve a scoop of this savory salad on a lettuce leaf. Add a slice of crusty French bread and 3/4 cup of fresh raspberries for dessert to raise the Carbohydrate Choices to 3 1/2. |
Nutrition Information:
260 ( 80); 9g ( 3 1/2g, 0g); 10mg; 820mg; 33g ( 3g, 5g); 12g 30%; 70%; 15%; 25% 1 1/2 ; 1/2 ; 0 ; 1 2