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Quinoa

Yield: 4 servings

Ingredients:

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

Instructions:

* 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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