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Betty Crocker's Diabetes Cookbook shares a recipe! Savor a cool, low-fat salad that's a colorful medley of global flavors.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
30min
Total Time
1hr50min
Servings
4servings (3/cup each)
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Rinse quinoa under cold water 1 minute; drain.
In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain. Cool completely, about 45 minutes.
In large serving bowl, toss quinoa and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving.
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No change.
Quinoa is a popular grain in South American cuisine and is gaining popularity in the states. Its nutrition profile is impressive because it is a complete protein.
Cooking grains in chicken broth or vegetable broth adds to the overall flavor of the dish. You can also cook the quinoa in 2 cups water with 1/2 teaspoon salt.
Serve a scoop of this savory salad on a lettuce leaf. Add a slice of crusty French bread and 3/4 cup of fresh raspberries for dessert to raise the Carbohydrate Choices to 3 1/2.
*Percent Daily Values are based on a 2,000 calorie diet.
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