Quinoa
Yield: 4 servings
2 ts Virgin olive oil; 1 c Quinoa;*
2 lg Garlic cloves; crushed 2 c Chicken Broth;
* Rinse the quinoa well before cooking to remove its slightly bitter
taste.
In a large non-stick skillit, heat oil and cook garlic 2 minutes.
Rinse quinoa in a strainer and remove any debris. Add to skill and
brown 2 minutes. Add broth and bring to boil. Reduce heat, cover
and simmer about 20 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 97; CHO: 0mg; CAR: 17g; PRO: 4g; SOD: 21mg; FAT: 3g
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
442 ts Virgin olive oil; 1 c Quinoa;*
2 lg Garlic cloves; crushed 2 c Chicken Broth;
* Rinse the quinoa well before cooking to remove its slightly bitter
taste.
In a large non-stick skillit, heat oil and cook garlic 2 minutes.
Rinse quinoa in a strainer and remove any debris. Add to skill and
brown 2 minutes. Add broth and bring to boil. Reduce heat, cover
and simmer about 20 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 97; CHO: 0mg; CAR: 17g; PRO: 4g; SOD: 21mg; FAT: 3g
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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