Carrot Quinoa

[kirra]

Carrot Quinoa
Oprah Magazine

Ingredients:

1 cup quinoa , rinsed
1/4 teaspoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped zucchini
2 cups bottled carrot juice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Heat a 2-quart saucepan over medium flame. Add quinoa; toast, stirring constantly, until grains turn light brown and have a nutty fragrance, about 6 minutes. Transfer to a bowl; set aside.

Return saucepan to heat and add olive oil. Add onion, celery and zucchini. Cover and cook until vegetables soften, about 5 minutes. Stir in carrot juice; bring to a low boil. Stir in reserved quinoa, nutmeg, salt and pepper. Cover and simmer until liquid has been absorbed and quinoa is tender, 25 to 30 minutes.

Nutritional Info:
168 calories
2 grams fat, 0.3 grams saturated fat
0 mg of cholesterol
198 mg sodium
32 grams carbohydrate
6 grams protein