California Quinoa
Prep Time
30 min
Yield
4 servings.
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed and well drained
- 2 garlic cloves, minced
- 1 medium zucchini, chopped
- 2 cups water
- 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
- 1 medium tomato, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped Greek olives
- 2 tablespoons minced fresh basil
- 1/4 teaspoon pepper
Directions
- 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.