Quinoadiabetic, nuts/grains, vegetarian 2 teaspoon virgin olive oil 2 large garlic cloves; crushed 1 cup quinoa; * 2 cup chicken broth * 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 |
