Pesto Quinoa
serves 4
Pesto Quinoa
Quinoa is a fantastic alternative to pasta and rice. Cook it like rice, but don't worry if the liquid is left in the pan when it's done. Quinoa will soak up the extra liquid in the pan.
|
1/3 cup light coconut milk (or vegetable broth)
1 cup water 2/3 cups quinoa 1-2 cloves minced garlic |
2/3 cups chopped fresh basil
1 tablespoon lemon juice 1 tablespoon olive oil 1-1/2 tablespoon grated Parmesan cheese |
- Heat a medium saucepan over medium-high heat. Pour in the coconut milk and water. Bring to a boil.
- Add quinoa, stirring well. Reduce heat to low, cover and cook about 15 minutes or until liquid is almost gone and quinoa is tender.
- Remove from heat and allow to sit about 10 minutes.
- While quinoa is cooking, combine garlic, basil and lemon juice in a food processor.
- Slowly add the oil, pulsing to combine well.
- Stir in Parmesan cheese.
- Combine quinoa and pesto, serve warm.
Calories 186, Fat 10.3g, Cholesterol 2mg, Sodium 35mg
Carbohydrates 19.2g, Fiber 2.4g, Sugars 2.4g, Protein 5.2g
With low-sodium vegetable broth
Calories 141, Fat 5.6g, Cholesterol 2mg, Sodium 65mg
Carbohydrates 18.5g, Fiber 2.0g, Sugars 0g, Protein 4.7g
Carbohydrates 19.2g, Fiber 2.4g, Sugars 2.4g, Protein 5.2g
With low-sodium vegetable broth
Calories 141, Fat 5.6g, Cholesterol 2mg, Sodium 65mg
Carbohydrates 18.5g, Fiber 2.0g, Sugars 0g, Protein 4.7g
