California Quinoa
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Ingredients
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1 tablespoon olive oil
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1 cup quinoa, rinsed and well drained
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2 garlic cloves, minced
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1 medium zucchini, chopped
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2 cups water
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3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
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1 medium tomato, finely chopped
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1/2 cup crumbled feta cheese
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1/4 cup finely chopped Greek olives
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2 tablespoons minced fresh basil
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.
Nutrition Facts
1 cup: 310 calories, 11g fat (3g saturated fat), 8mg cholesterol, 353mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
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