Grains and vegetables unite! Quinoa, broccoli and sun-dried tomatoes come together in this simple side dish. Even better looking are the nutritional details, with 0 trans fat and cholesterol.
Italian Broccoli and Quinoa Pilaf
Grains and vegetables unite! Quinoa, broccoli and sun-dried tomatoes come together in this simple side dish.
1 tablespoon olive oil
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 cup uncooked quinoa, well rinsed, drained
1/4 cup julienne-cut sun-dried tomatoes (not oil-packed)
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
2 cups water
2 cups frozen broccoli florets
Shredded fresh Parmesan cheese, if desired
In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
Add quinoa, sun-dried tomatoes, oregano, salt and water. Heat to boiling. Cover; reduce heat. Simmer 8 minutes. Uncover; stir in broccoli. Cover; cook 7 to 8 minutes longer or until broccoli and quinoa are tender.
To serve, sprinkle with Parmesan cheese.
Qunioa, an ancient grain is indeed a whole grain. Eating at least 3 servings of whole grain daily may help reduce blood cholesterol.
Calories 140, Fat 4 grams, Saturated Fat 1.5 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 160 milligrams, Carbs 22 grams, Fiber 3 grams, Sugar 3 grams, Protein 3 grams