Quinoa ‘n Greens
Reduce quinoa’s natural bitterness by soaking and rinsing it well in a fine-mesh colander before cooking. Paired with spinach and garlic, this is a healthy side or vegetarian main.
Total fat: 5g
Saturated fat: 0.7g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 1g
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1 whole garlic head
1 tablespoon olive oil
1 tablespoon finely chopped shallots
¼ teaspoon crushed red pepper
½ cup uncooked quinoa, rinsed and drained
1 cup fat-free, less-sodium chicken broth
½ cup baby spinach leaves
1/3 cup chopped seeded tomato (1 small)
1 tablespoon shaved fresh Parmesan cheese
¼ teaspoon salt
1. Preheat oven to 350°.
2. Remove papery outer skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake garlic at 350° for 1 hour; cool 10 minutes. Separate cloves and squeeze them into a small bowl to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper and cook 1 minute.
4. Add quinoa to pan; cook 2 minutes, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
5. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
½ cup each
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