Sunday, September 11, 2011

80--- Southwestern Quinoa Tabbouleh

Quinoa is a super-grain that is high in fiber and high quality protein. It is very versatile because it has a slightly nutty flavor that works well with any flavor combination! In this recipe I combined the quinoa with black beans for even more protein and fiber-- and a great southwestern kick!

Southwestern Quinoa Tabbouleh
Serves 6

2 cups vegetable broth
1 cup quinoa, rinsed
2 tsp comino seeds
2 Tbsp grapeseed oil, divided
2- 15oz cans black beans, rinsed
1 red pepper, seeded and diced
8-10 asparagus spears, chopped ino 2" pieces
2 roma tomatoes, seeded and coarsely chopped
6 green onions, chopped into 1/2" pieces
1/4 cup fresh lime juice
2/3 cup chopped fresh cilantro
1/2 cup crumbled low fat feta cheese

In a medium saucepan, combine the quinoa and broth and bring to a boil. Cover and simmer over low heat until the broth is absorbed, ~15 minutes. Remove from heat and place in a bowl in the refrigerator.

While quinoa chills, in a nonstick skillet toast the comino seeds over high heat, shaking the pan, until fragrant, about 2 minutes, remove from pan and set aside. Add 1 tsp grapeseed oil to skillet and add asparagus and red pepper. Saute over medium heat for 3-4 minutes, until slightly softened. Remove from heat.

Remove chilled quinoa from refrigerator. Add in rinsed black beans, asparagus, red pepper, tomatoes, green onion, cilantro and crumbled feta cheese. In a small bowl combine toasted comino seeds, lime juice, and remaining grapeseed oil, whisk to mix. Add dressing to quinoa mixture and toss to coat. Place in refrigerator for 20 minutes, then serve.

Nutrition Info per 1 cup: 234 calories, 6 g fat, 12 g protein, 32 g carbohydrates, 9 g fiber

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