Recipe Tip  
  March 2010
Quinoa Salad  

“This makes a nice 1-starch/grain serving side dish. Something different than rice all the time”

2 cups water
1 cup quinoa, rinsed in a fine sieve
¼ cup chopped red pepper
¼ cup chopped yellow pepper
¼ cup chopped carrot
¼ cup chopped celery
2 Tbsp minced parsley

DRESSING
3 tbsp olive oil
1 Tbsp lemon zest
3 Tbsp lemon juice
1 garlic clove minced
Salt and pepper to taste

1. Boil water in a small saucepan.  Slowly add the rinsed quinoa, and bring to a boil again.  Lower heat, cover and simmer for 15 minutes or until the water is absorbed.  Remove the quinoa from the pan; put in a bowl to cool.

2. Add the vegetables and parsley to the quinoa.  Mix together the remaining ingredients (dressing…or do this while the quinoa is cooking) and pour over the quinoa mixture.  Cover and refrigerate for 30 minutes.

Serving size, ½ cup  (makes 7 servings)
120 cals
13 grams carb, 2 fiber
2 protein
7 fat (mostly mono’s)

Count as 1 starch + 1 fat     (for HOW members, the veggie portion is small enough to be considered  “condiment”. 

From Diabetes Forecast March 2010

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