Quinoa is a relatively recent addition to our grocery stores, but it's actually an ancient food that sustained the Incas. A seed rather than a true grain, quinoa is gluten-free. It's also an excellent source of protein, iron and many other vitamins and minerals. I buy mine at Trader Joe's, where it's no more expensive than a box of rice or pasta. Enjoy this low fat quinoa salad as a great side dish or lunch.
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 cups fat-free, low-sodium chicken or vegetable broth
- 1 cup uncooked quinoa
- 1/3 cup sliced scallions
- 2 small tomatoes, thinly sliced
- 1 cup cooked broccoli florets
- Juice of 1 large lemon
Preparation:
Using broth instead of water, cook quinoa according to package directions. Fluff with fork and empty into a medium bowl. Combine scallions, tomatoes and broccoli with cooked quinoa. Squeeze lemon juice over quinoa and blend well. Serve warm or chill until ready to serve.
Serves 4
Per Serving: Calories 192, Calories from Fat 24, Total Fat 2.7g, (sat 0.3g), Cholesterol 0mg, Sodium 49mg, Carbohydrate 34.6, Fiber 3.9g, Protein 7.4g
