Tasty and satisfying, quinoa is loaded with protein and the antioxidant quercetin.
1 cup quinoa
2 cups spring water
1 cup finely diced red bell pepper
1 Tbsp fresh lemon juice
3/4 tsp sea salt, or to taste
1 1/2 tsp extra virgin olive oil
1/3 cup thinly sliced or finely chopped fresh basil leaves
2 Tbsp pine nuts, pan-toasted
- Bring quinoa, water, bell pepper, lemon juice and salt to a boil in a medium saucepan over high heat. Reduce heat tomedium, cover and simmer for 12 minutes or until water is absorbed and quinoa is tender. Remove from heat.
- Stir in olive oil and about 3/4 of the basil. Transfer to a serving bowl and top with remaining basil and pine nuts.
Per serving: 210 calories, 7 g protein, 33 g carbohydrates, 3 g fiber, 7 g fat, 0 g saturated fat, 0 mg cholesterol, 440 mg sodium
Reprinted with permission from The All-Natural Diabetes Cookbook by Jackie Newgent, R.D. (American Diabetes Association, 2007)
From our sister publication, Diabetes Focus Fall 2012