Quinoa with Peppers and Zucchini
Prep Time: 5 minutes
Cooking Time: 25 minutes
Quinoa is a light and delicious grain that can be eaten in place of rice or pasta, and is higher in protein, fiber and nutrients. It's great with chicken, fish or in salads and is fast cooking.
1 cup Quinoa, dry
2 pepper(s), bell, red, yellow, or green, diced
2 zz, sliced
1/2 onion(s), medium, diced
2 cups vegetable broth, gluten free, reduced sodium
2 teaspoons olive oil
1/4 teaspoon garlic powder
Heat a medium sauce pan over medium heat. Add olive oil and onions and stir. Add peppers and zucchini and stir, cooking for about 2 minutes. Add broth, garlic powder and quinoa and bring to a light boil. Cover and reduce heat to simmer for 10 to 15 minutes until liquid is fully absorbed. Serve warm, cold or room temperature. It is also great served over mixed greens or baby spinach.
Per Serving About: 160 calories, 3.5 g fat, .5 g saturated fat, 0 g trans fat, 6 g protein, 27 g carbohydrates, 5 g dietary fiber, 60 mg sodium; WW Points Plus value 4