Carrot Quinoa Grain Medley - 38g Carbs, 5g Fiber, 5g Sugar
From: www.webmd.com
Servings: 8
1 Tbsp olive oil
2 cups dry quinoa, rinsed and drained
1 1/2 cup carrots, diced (about 3 medium)
1 large onion, diced
1 large red bell pepper, diced
1 tbsp garlic, minced
1/2 cup chopped fresh parsley, divided
2 1/2 cups unsalted, nonfat chicken stock
Pinch salt and pepper
2 oz dry roasted salted pistachio kernels, chopped
1. Heat medium saucepan over medium heat. Add olive oil and quinoa and
stir 3 to 4 minutes to toast quinoa.
2. Add carrots, onion, red pepper, garlic, and
1 tbsp parsley. Stir 3 to 4 minutes.
3. Add chicken stock and bring medley to a simmer. Reduce heat to low,
cover, and cook for 15 minutes or until quinoa is tender and liquid is
absorbed.
4. Remove saucepan from heat, let sit 5 minutes, then fluff with fork.
5. Garnish with pistachios and parsley.
Servings: 8
Nutrition per Serving:
266 Calories, Calories from fat: 28%, 9g Total Fat, 1g Saturated Fat,
2mg Cholesterol, 10g Protein, 38g Carbs, 5g Fiber, 5g Sugar, 171mg Sodium
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