Quinoa, a nutritious grain and a complete protein, is a great substitute for potatoes or rice. This dish is easy to make and has a bit of a kick to it.
—SANDRA LETIZIA PROVIDENCE, RI
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 cup water
1/2 cup quinoa, rinsed
1 small onion, finely chopped
1 teaspoon olive oil
2 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chilies
2 tablespoons chopped marinated quartered artichoke hearts
2 tablespoons grated Parmesan cheese
1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the quinoa and artichoke; heat through. Sprinkle with the cheese.
NOTE Look for quinoa in the cereal, rice or organic food aisle.
PER SERVING 135 cal., 5 g fat (1 g sat. fat), 2 mg chol., 361 mg sodium, 20 g carb., 2 g fiber, 5 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.