| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Inca |
Grain |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Quinoa* |
| 2 |
c |
Chicken broth |
| 1 |
tb |
Betty's Butter |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
ts |
Lemon zest; grated |
| 1/2 |
tb |
Dried leaf thyme |
| 2 |
tb |
Flat-leaf parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Date: 27 Apr 96 22:27:51 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
*Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the
Incas. It is now grown in Colorado and New Mexico and is available in
natural food stores...it is a very high as complete protein.
Rinse quinoa in a strainer and remove any debris. Place in a large
non-stick saucepan and toast, until it darkens slightly. Add broth. Bring
to a boil, cover, reduce heat and simmer about 20 minutes until tender. In
another skillet, heat butter; add onion and garlic and cook tender, about 3
minutes. Stir in quinoa, lemon zest, thyme parsley, salt and pepper to
taste.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES; CAL: 155; CHO: 3mg;
CAR: 4g; SOD: 74mg; FAT: 3g;
Source: Light and Easy Diabetic Cuisine by Betty Marks. Brought to you and
yours via Nancy O'Brion and her Meal Master
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #119
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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