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.