Avocado and Red Pepper Quinoa

makes 2 servings

Quinoa is still not a common household staple but you can now find it in almost any grocery store.  Quinoa is used as a grain although technically it is the seed of the Goosefoot plant.  It has a mild nutty flavor with crunchy texture and is high in protein (containing all essential amino acids), iron, calcium and a good source of vitamin E and several B vitamins.

  • 1/4 white onion, diced
  • 1 clove garlic, minced
  • 1/2 cup quinoa, dry
  • 1 cup water
  • 1″ piece of ginger, peeled and finely chopped
  • 1/8 teaspoon each: sea salt and pepper
  • 1/2 red bell pepper, sliced
  • 1/4 cup shredded carrots
  • 1/2 avocado, peeled and diced
  • 3/4 cup chickpeas (same as garbanzo beans)
  • 1/2 lemon, juiced

Heat a medium saucepan over medium heat and mist with cooking spray.  Sauté onion and garlic for 2-3 minutes, stir in dry quinoa and mix well with onions and garlic.  Add water and bring to a boil; reduce to simmer and cover for 10 minutes, until water is absorbed.  Toss cooked quinoa with remaining ingredients.

Nutrition facts per serving: 369 calories, 12 g total fat, 1 g saturated fat, 167 mg sodium, 55 g total carbohydrates, 13 g fiver, 13 g protein

BALANCE IT OUT: This dish makes a perfect light lunch.  Pair it with a salad or chilled soup for a refreshing spring dinner.

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