1/2 cup quinoa
1 cup water
1/8 teaspoon salt -- and 1/4 t.salt
1 tablespoon olive oil
1 large leek -- halved lenghtwise, well washed, and cut into 1/2-inch slices
1 large onion -- coarsely chopped
1 cup chopped celery
2 garlic cloves -- minced
2 cups chopped peeled hothouse cucumber
1/2 teaspoon dried thyme -- crumbled
1/2 teaspoon dried rosemary -- crumbled
1/4 teaspoon freshly ground black pepper
4 cups broth
2 cups frozen peas
1 cup grated zucchini
Preparation Method :
1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 2 minutes. Transfer to a heavy medium saucepan. Add the water and 1/8 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until the quinoa is tender, the water is absorbed, and some of the grains start to uncoil. Remove from the heat and set aside, covered.
2. Meanwhile, heat the oil in Dutch oven over medium heat. Add the leek, onion, celery, and garlic, and cook, stirring often, or until the vegetables begin to shrink down.
3. Add the cucumber, thyme, rosemary, pepper, and 1/4 teaspoon salt and stir well. Lower the heat, cover and cook, stirring occasionally, for 10 minutes, or until the vegetables are very tender.
4. Add the broth and the cooked quinoa. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 5 minutes. Stir in the peas and zucchini. Cover and simmer for 5 to 7 minutes longer, or until the peas are heated through and the zucchini is tender.
Per Serving :
131 cals (27% fat);
4 g fat;
20g carbs;
4g dietary fat;
5g protein;
680 mg sodium;
Diet exchange :
1 veg; 1 bread; 1/2 fat
Carb choices: 1
AuthorNote : Quinoa figures prominently in South American cuisine. It contains more protein than any other grain. You can find it in health stores and some grocery stores.
Source : Sugar Solution Cookbook by the editors of Prevention magazine and Ann Fittante, 2010
Formatted by : Chupa Babi
Exported from MasterCook
