Bell Pepper Quinoa Pilaf/w Fresh Basil
Source of Recipe
"The All-Natural Diabetes Cookbook" by Jackie Newgent, RD
1 cup quinoa
2 cups spring water*
1 cup red bell pepper -- finely diced**
1 tablespoon fresh lemon juice
3/4 teaspoon sea salt or
-- to taste
1 1/2 teaspoons extra virgin olive oil
1/3 cup fresh basil leaves -- finely chopped
2 tablespoons pine nuts -- pan-toasted
Bring the quinoa, water, bell pepper, lemon juice, and salt to a boil in a medium saucepan over high heat. Reduce the heat to medium, cover, and simmer for 12 minutes or until the water is absorbed and the quinoa is tender. Remove from the heat.
Stir in the olive oil and about 3/4 of the basil. Transfer to a serving bowl and top with the remaining basil and pine nuts.
*For more highly flavored quinoa, use natural vegetable broth for simmering instead of water. Use less salt to account for the sodium in the broth.
**To brighten up the look of the dish, use half red and half yellow bell pepper.
Note: You can make this light and fluffy pilaf up to 2 days in advance. Cover and refrigerate then served chilled with lemon wedges for a change instead of serving hot.
Makes 4 servings
Exchanges: 2 starch, 1 vegetable, 1 fat
Calories: 210, total fat 7 g, cholesterol 0 mg, sodium 440 mg, total carbohydrate 33 g, dietary fiber 3 g, sugars 1 g,
protein 7 g
Categories: Diabetic, Grains
Recipe typed for you by Judi Mae Phelps.
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