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Prep 30min
Total1hr50min
Servings4
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Ingredients
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
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Steps
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.
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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.
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