| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Grains, Vegetarian, Weight watc | 4 | Servings |
INGREDIENTS
| 1/3 | c | Quinoa |
| 2 | ts | Olive oil |
| 1 | Onion; chopped | |
| 3 | Carrots; grated | |
| 2 | Garlic cloves; minced | |
| 1/2 | ts | Ground cumin |
| 1 | c | Drained rinsed canned chickpeas |
| 1/2 | c | Orange juice |
| 1/4 | c | Raisins |
| 1/4 | ts | Salt |
| 1/8 | ts | Cinnamon |
| 1 | tb | Chopped cilantro |
INSTRUCTIONS
Cook the quinoa according to package directions, either conventionally or in the microwave. In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the carrots, garlic and cumin; cook, stirring as needed, until the carrots are wilted, about 2 minutes. Stir in the quinoa, chickpeas, orange juice, raisins, salt and cinnamon; cook, covered, until the juice is absorbed and the flavors are blended, about 10 minutes. Stir in the cilantro. SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat. PER SERVING: 205 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 239 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 62 mg Calcium . Recipe from Weight Watchers Versatile Vegetarian. Kitpath to Eat-lf feb98 >From Weight Watchers® Light and Tasty. Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved. Notes: Although quinoa is new on restaurant menus, it's really not new at all--it was a staple in the diet of the ancient Incas. If you've never tried quinoa, this recipe is a fabulous introduction; it also makes a beautiful stuffing for acorn squash. NOTES : Makes 4 servings Recipe by: Weight Watchers Versatile Vegetarian Posted to EAT-LF Digest by KitPATh <[email protected]> on Feb 10, 1998
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