Quinoa Pilaf

* 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

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