Spring Vegetables and Quinoa

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Recipe: Double Chocolate CupcakesServes: 4
Prep: 20 min
Cook: 30 min
Total: 50 min
              
Ingredients

  • 1 1/2 cups water
  • 3/4 cup quinoa, rinsed
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 red onion, cut into wedges
  • 8 ounces snow peas, trimmed
  • 2 cloves garlic, minced
  • 1/4 cup fat-free, low-sodium vegetable broth
  • 2 tablespoons apricot all-fruit spread
  • 1 tablespoon balsamic vinegar
  • 1 bunch red Swiss chard (about 1 pound), cut crosswise into 1/2" strips
     

Directions
1. In a medium saucepan, bring the water to a boil over high heat. Stir in the quinoa and salt and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until all of the water is absorbed and the quinoa is tender.

2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over mediumhigh heat. Add the onion and cook, stirring, for 3 minutes, or until tender. Stir in the snow peas and garlic and cook for 2 minutes. Add the broth, apricot spread, and vinegar and stir for 1 minute to deglaze the pan. Add half of the chard, cover, and cook for 3 minutes. Add the remaining chard, cover, and cook for 2 minutes, stirring, or until the chard is wilted.

3. Serve the vegetable mixture in individual bowls, each topped with onequarter of the quinoa.

Nutritional Facts per serving
CALORIES     230.7 CAL
FAT     5.8 G
SATURATED FAT     0.6 G
CHOLESTEROL     0 MG
SODIUM     423.8 MG
CARBOHYDRATES     37.7 G
TOTAL SUGARS     9.3 G
DIETARY FIBER     6 G
PROTEIN     8.6 G

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