Prep: 25 min. + chilling
3/4 cup: 183 calories, 11g fat (4g saturated fat), 15mg cholesterol, 268mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.
2/3 cup water
1/3 cup quinoa, rinsed
2 tablespoons prepared pesto
1 tablespoon finely chopped sweet onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1 medium sweet red pepper, chopped
1 cup cherry tomatoes, quartered
2/3 cup fresh mozzarella cheese pearls (about 4 ounces)
2 tablespoons minced fresh basil, optional
1. In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly.
2. Mix pesto, onion, oil, vinegar, and salt; stir in pepper, tomatoes, cheese, and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.