Title: Quinoa Pilaf
Categories: Diabetic Entree Nut Vegetarian
Yield: 4 Nice folks

1	c	Quinoa;*
2	c	Chicken broth;
1	tb	Betty's Butter;
1	lg	Onion; chopped
2	cl	Garlic; chopped
1/2	ts	Lemon zest; grated
1/2	tb	Dried leaf thyme;
2	tb	Flat-leaf parsley;
		Salt and pepper to taste;

*Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores...it is a very high as complete protein.

Rinse quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast, until it darkens slightly. Add broth. Bring to a boil, cover, reduce heat and simmer about 20 minutes until tender. In another skillet, heat butter; add onion and garlic and cook tender, about 3 minutes. Stir in quinoa, lemon zest, thyme parsley, salt and pepper to taste.

Food Exchange per serving: 2 STARCH/BREAD EXCHANGES; CAL: 155; CHO: 3mg; CAR: 4g; SOD: 74mg; FAT: 3g;

Source: Light and Easy Diabetic Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion and her Meal Master

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