Vegetable and Quinoa Saute with Orange -Ww
- 1/3 c Quinoa
- 2 ts Olive oil
- 1 Onion; chopped
- 3 Carrots; grated
- 2 Garlic cloves; minced
- 1/2 ts Ground cumin
- 1 c Drained rinsed canned
- -chickpeas
- 1/2 c Orange juice
- 1/4 c Raisins
- 1/4 ts Salt
- 1/8 ts Cinnamon
- 1 tb Chopped cilantro
Cook the quinoa according to package directions, either conventionally or
in the microwave.
In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring
as needed, until softened, about 5 minutes. Add the carrots, garlic and
cumin; cook, stirring as needed, until the carrots are wilted, about 2
minutes.
Stir in the quinoa, chickpeas, orange juice, raisins, salt and cinnamon;
cook, covered, until the juice is absorbed and the flavors are blended,
about 10 minutes. Stir in the cilantro.
SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
PER SERVING: 205 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 239 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 6 g
Protein, 62 mg Calcium .
Recipe from Weight Watchers Versatile Vegetarian. Kitpath to Eat-lf feb98
>From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company,
Inc. Recipes © Weight Watchers International, Inc., owner of the registered
trademark. All Rights reserved.
Notes: Although quinoa is new on restaurant menus, it's really not new at
all--it was a staple in the diet of the ancient Incas. If you've never
tried quinoa, this recipe is a fabulous introduction; it also makes a
beautiful stuffing for acorn squash.
NOTES : Makes 4 servings
Recipe by: Weight Watchers Versatile Vegetarian
Posted to EAT-LF Digest by KitPATh on Feb 10,
1998
in the microwave.
In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring
as needed, until softened, about 5 minutes. Add the carrots, garlic and
cumin; cook, stirring as needed, until the carrots are wilted, about 2
minutes.
Stir in the quinoa, chickpeas, orange juice, raisins, salt and cinnamon;
cook, covered, until the juice is absorbed and the flavors are blended,
about 10 minutes. Stir in the cilantro.
SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
PER SERVING: 205 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 239 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 6 g
Protein, 62 mg Calcium .
Recipe from Weight Watchers Versatile Vegetarian. Kitpath to Eat-lf feb98
>From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company,
Inc. Recipes © Weight Watchers International, Inc., owner of the registered
trademark. All Rights reserved.
Notes: Although quinoa is new on restaurant menus, it's really not new at
all--it was a staple in the diet of the ancient Incas. If you've never
tried quinoa, this recipe is a fabulous introduction; it also makes a
beautiful stuffing for acorn squash.
NOTES : Makes 4 servings
Recipe by: Weight Watchers Versatile Vegetarian
Posted to EAT-LF Digest by KitPATh
1998
