As you know, I am attempting to be vegetarian for the month of April with the exception of one Cheat/Meat day a week. I have been meaning to explore quinoa, a grain that has all the essential amino acids, that is great for vegetarians because of its complete protein value; I now have a really good reason to do so. Having said that, here is a recipe that I made today that goes fantastically with tomorrow's recipe...(oh the mystery!) I am especially pleased because this quinoa did not come out dry, very moist and flavorful.
The tweaks I made are as follows:- Used 2 cups of chicken stock (made with bouillon cubes) with the 1 cup of quinoa
- Instead of using the sliced green onion at the end, I chopped a medium onion and cooked that until tender before adding the garlic
- Instead of 1 red bell pepper, I used about a half a package of frozen pepper strips (no slicing, just cut the bag and pour!)
- I did not end up using corn because I poured more pepper strips than anticipated and my skillet was getting full
- At the end, I poured my vegetables into the quinoa pot and squeezed the juice of half a lime over the whole thing
This was pretty easy and really delicious. According to thedailyplate.com, which I just found out allows you to add your own recipes and then automatically calculates its nutrition info, one serving (about 3/4c.) is 197 calories!
In health,
Lauren
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