*  Exported from  MasterCook  *
 
                                Quinoa Pilaf
 
 Recipe By     :  Light and Easy Diabetic Cuisine by Betty Marks 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Main Dish
                 Nuts/Grains                      Vegetarian
                 Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Quinoa -- *
      1/2  teaspoon      Lemon zest -- grated
    2      cups          Chicken broth
      1/2  tablespoon    Dried leaf thyme
    1      tablespoon    Betty’s Butter
    2      tablespoons   Flat-leaf parsley
    1      large         Onion -- chopped
                         Salt and pepper to taste
   20      milliliters   Garlic -- chopped
 
 *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
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving