My daughter-in-law got me hooked on quinoa, and I’m so glad she did! I’ve been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those delicious experiments.
—SUE GRONHOLZ BEAVER DAM, WI
PREP: 25 MIN. + CHILLING • MAKES: 4 SERVINGS
2/3 cup water
1/3 cup quinoa, rinsed
2 tablespoons prepared pesto
1 tablespoon finely chopped sweet onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1 medium sweet red pepper, chopped
1 cup cherry tomatoes, quartered
2/3 cup fresh mozzarella cheese pearls (about 4 ounces)
2 tablespoons minced fresh basil, optional
1. In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until the iquid is absorbed, 10-12 minutes. Cool slightly.
2. Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.
Per 3/4 cup: 183 cal., 11g fat (4g sat. fat), 15mg chol., 268mg sod., 14g carb. (3g sugars, 2g fiber), 6g pro.
Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.