| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Diabetic, Vegetarian, Nuts/grains |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Virgin olive oil; |
| 2 |
lg |
Garlic cloves; crushed |
| 1 |
c |
Quinoa;* |
| 2 |
c |
Chicken Broth; |
INSTRUCTIONS
* Rinse the quinoa well before cooking to remove its slightly bitter
taste.
In a large non-stick skillit, heat oil and cook garlic 2 minutes.
Rinse quinoa in a strainer and remove any debris. Add to skill and
brown 2 minutes. Add broth and bring to boil. Reduce heat, cover
and simmer about 20 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 97; CHO: 0mg; CAR: 17g; PRO: 4g; SOD: 21mg; FAT: 3g
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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