Name: Asian Quinoa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup water; 2 tablespoons rice vinegar; 2 tablespoons plum sauce; 2 garlic cloves, minced; 1 teaspoon minced fresh gingerroot; 1 teaspoon sesame oil; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1/2 cup quinoa, rinsed; 1 medium sweet red pepper, chopped; 1/2 cup sliced water chestnuts, chopped; 1/2 cup fresh sugar snap peas, trimmed and halved; 2 green onions, thinly sliced

I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California

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Asian Quinoa

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Yield:4 servings

Prep:20 min

Cook:20 min

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Ingredients

1 cup water
2 tablespoons rice vinegar
2 tablespoons plum sauce
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup quinoa, rinsed
1 medium sweet red pepper, chopped
1/2 cup sliced water chestnuts, chopped
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, thinly sliced

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Directions

In a large saucepan, combine the first 8 ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.

Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.

Nutrition Facts

2/3 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 205mg sodium, 25g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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