Title: Quinoa
Categories: Diabetic Vegetarian Nut
Yield: 4 Servings

2	ts	Virgin olive oil;
2	lg	Garlic cloves; crushed
1	c	Quinoa;*
2	c	Chicken Broth;

* Rinse the quinoa well before cooking to remove its slightly bitter taste.

In a large non-stick skillit, heat oil and cook garlic 2 minutes. Rinse quinoa in a strainer and remove any debris. Add to skill and brown 2 minutes. Add broth and bring to boil. Reduce heat, cover and simmer about 20 minutes. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CAL: 97; CHO: 0mg; CAR: 17g; PRO: 4g; SOD: 21mg; FAT: 3g

Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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