Guest guest Posted April 5, 2007 Report Share Posted April 5, 2007 I LOVE this cookbook (EatingWell Diabetes Cookbook). It even has healthy desserts. @@@@@ Quick Quinoa and Black Beans - 3 pts 1 teaspoon canola oil 1/2 bell pepper, chopped 2 tablespoons chopped red onion 1/2 cup canned black beans, rinsed 2 tablespoons broth (or water) 1/2 cup hot cooked quinoa Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa. Makes 2 servings, about 1/2 cup each ACTIVE TIME: 10 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.02.07 NUTRITION INFORMATION: Per serving: 162 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrate; 6 g protein; 4 g fiber; 60 mg sodium; 224 mg potassium. Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch. ChupaNote: I make my quinoa with 2 cup dry grain. I add 2 large minced sweet onions; 4 celery stalks, with leaves, minced; 1 pkg julliened carrots; at the beginning in enough oil to sweat the veggies before adding broth and grain. Then I pack the cooked quinoa in 2 cup servings in freezer bag. Mash them flat. It makes them easier to defrost. ----- ___________________ Interested in getting caught up on today's news? Click here to checkout USA TODAY Headlines. http://track.netzero.net/s/lc?s=198954 & u=http://www.usatoday.com/news/front.htm?\ csp=24 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2007 Report Share Posted April 5, 2007 I am not sure what quinoa is and where to find it in the store. I googled it but it really wasn't explained. Sue I LOVE this cookbook (EatingWell Diabetes Cookbook). It even has healthy desserts. @@@@@ Quick Quinoa and Black Beans - 3 pts 1 teaspoon canola oil 1/2 bell pepper, chopped 2 tablespoons chopped red onion 1/2 cup canned black beans, rinsed 2 tablespoons broth (or water) 1/2 cup hot cooked quinoa Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa. Makes 2 servings, about 1/2 cup each ACTIVE TIME: 10 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.02.07 NUTRITION INFORMATION: Per serving: 162 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrate; 6 g protein; 4 g fiber; 60 mg sodium; 224 mg potassium. Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch. ChupaNote: I make my quinoa with 2 cup dry grain. I add 2 large minced sweet onions; 4 celery stalks, with leaves, minced; 1 pkg julliened carrots; at the beginning in enough oil to sweat the veggies before adding broth and grain. Then I pack the cooked quinoa in 2 cup servings in freezer bag. Mash them flat. It makes them easier to defrost. ----- ___________________ Interested in getting caught up on today's news? Click here to checkout USA TODAY Headlines. http://track.netzero.net/s/lc?s=198954 & u=http://www.usatoday.com/news/front htm?csp=24 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2007 Report Share Posted April 5, 2007 Quinoa is an ancient grain, absolutely packed with nutrient. It looks rather like millet. It is very very good for you with fiber, nutrients, vitmmins and even protein. Katie Sue <kup wrote: I am not sure what quinoa is and where to find it in the store. I googled it but it really wasn't explained. Sue I LOVE this cookbook (EatingWell Diabetes Cookbook). It even has healthy desserts. @@@@@ Quick Quinoa and Black Beans - 3 pts 1 teaspoon canola oil 1/2 bell pepper, chopped 2 tablespoons chopped red onion 1/2 cup canned black beans, rinsed 2 tablespoons broth (or water) 1/2 cup hot cooked quinoa Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa. Makes 2 servings, about 1/2 cup each ACTIVE TIME: 10 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.02.07 NUTRITION INFORMATION: Per serving: 162 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrate; 6 g protein; 4 g fiber; 60 mg sodium; 224 mg potassium. Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch. ChupaNote: I make my quinoa with 2 cup dry grain. I add 2 large minced sweet onions; 4 celery stalks, with leaves, minced; 1 pkg julliened carrots; at the beginning in enough oil to sweat the veggies before adding broth and grain. Then I pack the cooked quinoa in 2 cup servings in freezer bag. Mash them flat. It makes them easier to defrost. ----- ________ Interested in getting caught up on today's news? Click here to checkout USA TODAY Headlines. http://track.netzero.net/s/lc?s=198954 & u=http://www.usatoday.com/news/front htm?csp=24 Quote Link to comment Share on other sites More sharing options...
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