- vegetables; pat dry.
- In a small bowl, whisk oil, lemon juice, parsley, lemon peel and
- salt. Add tomatoes and blanched vegetables to quinoa; drizzle with
- dressing and toss to combine. Top with pumpkin seeds. Yield: 4
Nutritional Facts: 2-1/4 cups with about 2 teaspoons pumpkin seeds equals 417 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 533 mg sodium, 58 g carbohydrate, 9 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.