Here's a quinoa recipe I adapted to be fatfree. Always remember to wash and drain quinoa well before you cook it, or it will be bitter. The more rinsing the better, in my experience.
Susan
* Exported from MasterCook *
Low-Fat Quinoa Primavera
Recipe By :Joanne Stepaniak
Serving Size : 4 Preparation Time :0:00
Categories : Grains Main Dishes
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups water
1 cup quinoa -- rinsed well
2 cups frozen green peas -- thawed in hot water and drained
3 tablespoons water -- (or vegetable broth)
2 medium carrots -- thinly sliced on the diagonal
2 medium zucchini -- thinly sliced on the diagonal
2 small red bell peppers -- chopped
2 large leeks -- thinly sliced
1 teaspoon crushed garlic
2 teaspoons dill
salt and pepper
Place the water in a medium saucepan and bring to a boil. Stir in the quinoa. Cover, reduce the heat to low, and simmer 15 to 18 minutes. Remove from the heat and scatter the peas on top of the grain; do not stir. Cover, and let sit for 8 minutes. Place the 3 tablespoons water in a large non-stick skillet or wok, and heat over medium high. Add carrot, zucchini, red bell pepper, leek, and garlic. Stir-fry for about 8 minutes, or until carrot is tender-crisp, adding water as necessary. Add the quinoa, peas, and dill, and toss until thoroughly combined. Heat over medium-high, tossing constantly, until the peas are heated through, about 2 minutes. Season with salt and pepper. Serve hot.
Source:
"The Vegan Sourcebook"
S(Modified by):
"Susan Voisin"
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Per serving: 288 Calories (kcal); 3g Total Fat; (9% calories from fat); 12g Protein; 56g Carbohydrate; 0mg Cholesterol; 121mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : "Because quinoa cooks so quickly, this elegant grain-based entree can be on the table in under 30 minutes."
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0