Quinoa pilaf

Yield: 4 nice folks

Ingredients:

• 1 c Quinoa;* 1/2 ts Lemon zest; grated
• 2 c Chicken broth; 1/2 tb Dried leaf thyme;
• 1 tb Betty's Butter; 2 tb Flat-leaf parsley;
• 1 lg Onion; chopped Salt and pepper to taste;
• 2 cl Garlic; chopped

Instructions:

*Pronounced Keen-wa quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores...it is a very high as complete protein. Rinse quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast until it darkens slightly. Add broth. Bring to a boil cover reduce heat and simmer about 20 minutes until tender. In another skillet heat butter; add onion and garlic and cook tender about 3 minutes. Stir in quinoa lemon zest thyme parsley salt and pepper to taste. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES; CAL: 155; CHO: 3mg; CAR: 4g; SOD: 74mg; FAT: 3g; Source: Light and Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal Master

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