This delicious dish, with sweet carrot juice and flecks of zucchini and celery, is the healthiest starch imaginable. Serve with steamed, grilled or braised vegetables for a balanced meal.
Servings: Makes 5 servings
- 1 cup quinoa , rinsed
- 1/4 teaspoon extra-virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped zucchini
- 2 cups bottled carrot juice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Heat a 2-quart saucepan over medium flame. Add quinoa; toast, stirring constantly, until grains turn light brown and have a nutty fragrance, about 6 minutes. Transfer to a bowl; set aside.
Return saucepan to heat and add olive oil. Add onion, celery and zucchini. Cover and cook until vegetables soften, about 5 minutes. Stir in carrot juice; bring to a low boil. Stir in reserved quinoa, nutmeg, salt and pepper. Cover and simmer until liquid has been absorbed and quinoa is tender, 25 to 30 minutes.
168 calories, 2 grams fat, 0.3 grams saturated fat, 0 mg of cholesterol, 198 mg sodium, 32 grams carbohydrate, 6 grams protein