Prep/Total Time: 30 min.
3/4 cup: 218 calories, 11g fat (2g saturated fat), 0 cholesterol, 370mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.
1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
3/4 teaspoon salt
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1 cup chopped peeled jicama or tart apple
1 cup chopped seeded cucumber
3/4 cup dried cranberries
1/2 cup minced fresh parsley
1 green onion, thinly sliced
1 cup cubed avocado
1. For the dressing, in a small bowl, whisk the first 5 ingredients until blended.
2. In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.
3. Add jicama, cucumber, cranberries, parsley, and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
Look for quinoa in the cereal, rice, or organic food aisle.