Mediterranean Quinoa Salad - Carbs 33g, Fiber 3g

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Mediterranean Quinoa Salad - Carbs 33g, Fiber 3g

 

1 cup uncooked quinoa

2 cups roasted garlic-seasoned broth, (from two 14-oz cans)

1/2 cup chopped drained roasted red bell peppers, (from 7-oz jar)

1/2 cup cubed provolone cheese

1/4 cup chopped kalamata olives

2 tablespoons chopped fresh basil leaves

2 tablespoons fat-free Italian dressing

 

 

 

1. Rinse quinoa under cold water 1 minute; drain.

2. In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and

simmer 15 to 20 minutes or until quinoa is tender; drain. Cool completely, about

45 minutes.

3. In large serving bowl, toss quinoa and remaining ingredients. Serve

immediately, or refrigerate 1 to 2 hours before serving.

High Altitude (3500-6500 ft): No change.

 

Makes:4 servings (3/4 cup each)

Prep Time:30 min

Start to Finish:1 hr 50 min

 

Source: Betty Crocker's Diabetes Cookbook

Formatted by Chupa Babi: 03.16.08

 

Nutrition Information: 1 Serving: Calories 260 (Calories from Fat 80); Total Fat

9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 820mg; Total

Carbohydrate 33g (Dietary Fiber 3g, Sugars 5g); Protein 12g Percent Daily

Value*: Vitamin A 30%; Vitamin C 70%; Calcium 15%; Iron 25% Exchanges: 1 1/2

Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat Carbohydrate

Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

 

Betty Crocker's Diabetes Cookbook shares a recipe! Savor a cool, low-fat salad

that's a colorful medley of global flavors.

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