Quinoa Pilaf from Healthy Diabetic Recipes

Quinoa Pilaf Recipe

Recipe Ingredients:

1 cup Quinoa, *
2 cup Chicken broth
1 tbsp Betty's Butter
1 large Onion, chopped
2 cl Garlic, chopped
1/2 tsp Lemon zest, grated
1/2 tbsp Dried leaf thyme
2 tbsp Flat-leaf parsley
Salt and pepper to taste

Recipe Instructions:

*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

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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