Wednesday, December 19, 2012

Recipe of the Day




Quinoa & Vegetable Saute'



This recipe provides 4 servings.



Ingredients:



1) 1/2 cup uncooked quinoa
2) 1 cup water
3) 1 tablespoon canola oil
4) 1  cup finely diced red onion
5) 1 medium red bell pepper, finely chopped
6) 2 cups chopped green cabbage
7) 1 teaspoon basil
8) 1 teaspoon thyme
9) 1 teaspoon marjoram
10) 1 teaspoon rosemary
11) 1/4 teaspoon sea salt
12) 1 cup frozen cups
13) 1/2 cup low-sodium vegetable broth
14) 6 oz extra firm tofu, cut into bite size chunks




Directions:


1) Rinse quinoa in a fine-mesh strainer. In a small saucepan, combine quinoa with water. Cover and bring to a boil over high heat; reduce heat and continue cooking for approx. 10 mins.




2) While quinoa cooks, heat oil in a saute' pan over medium high heat. Add onion, bell pepper, cabbage, basil, thyme, marjoram, rosemary and sea salt. Continue to stir and saute' for 5 mins, then add broth and peas. Cover pan and cook 5 more mins.




3) Add cooked quinoa to vegetables, including any remaining cooking liquid. Stir in tofu. Cover and let stand for 2-3 mins.




Nutritional value per serving:

Calories: 175
Total Fat: 7 grams    (saturated 1 gram)
Carbs: 20 grams
Fiber: 5 grams
Protein: 9 grams
Sodium: 307 mg



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