Brought to you by Sonoma Diet - a brand new and flavorful weight loss plan that brings together the art and science of flavor and nutrition.
If you've never heard of quinoa, you're missing out! This supergrain is full of zinc and iron and has as much quality protein as milk! Add a bay leaf and some thyme, and you've got one savory treat.
PREP: 20 minutes
COOK: 20 minutes
MAKES: 12 servings
Ingredients
2 tablespoons finely chopped shallots or onion
6 cloves garlic, minced (1 tablespoon minced)
1 tablespoon extra-virgin olive oil
2 cups quinoa,* or barley, rinsed and well drained
3 cups reduced-sodium chicken broth
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
1 cup bottled roasted red bell peppers, diced
Kosher salt
Freshly ground black pepper
Instructions
1. In a large saucepan cook shallots and garlic in hot oil over medium heat until tender. Carefully stir in quinoa or barley. Cook and stir about 5 minutes or until quinoa or barley is golden brown. Carefully stir in broth, thyme, and bay leaf. Bring to boil; reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender) and liquid is absorbed.
2. Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and black pepper.
Nutrition Facts per serving:
25 Cal.
3 g total fat (0 g sat. fat)
0 mg cholesterol
169 mg sodium
1 g carbohydrates
2 g fibers
4 g protein
*Note: Look for quinoa at a health food store or in the grains section of a large supermarket.
