• 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