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California Quinoa Recipe

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This recipe for California Quinoa is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 cup quinoa, rinsed and well-drained
2 garlic cloves, minced
1 medium zucchini, chopped
2 cups of water
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium tomato, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Greek olives
2 tablespoons minced fresh basil
1/4 teaspoon pepper

Directions:
Directions:
In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutrition Facts
1 cup: 310 calories, 11g fat (3g saturated fat), 8mg cholesterol, 353mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

 

 

 

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