Happy Monday everyone! I hope you all enjoyed your first “official” weekend of summer! It was hot and steamy in DC, but I still managed to spend some time in the sun, and eat some great grub! Friday night, I threw together a quinoa salad with garbanzo beans and leftover roasted veggies from earlier in the week. Dressed with a little olive oil and red wine vinegar, this was a light and quick dinner that I enjoyed before Chris and I met a few of his friends out in DC!
Category Archives: quinoa
Oh man, these were de.li.cious. My Southwestern Stuffed Peppers come together quickly, and are pretty healthy!! They are vegetarian to boot, you won’t even miss the meat!
Risotto. So creamy and delicious. Risotto gets a bad rap because it is typically very high in calories (cream, wine, butter…yum), and requires a lot of attention while cooking. This risotto however uses a very small amount of butter (1/2 tablespoon, compared to the average 3!), and it uses quinoa instead of arborio rice. For those of you that are unfamiliar with quinoa, it is actually a seed, and serves as a complete protein, you can find out more about quinoa here. There are 18 grams of protein and 9 grams of fiber in the one cup of quinoa used in this recipe! Quinoa is often used to replace grains for those with gluten-free diets. In fact, you can easily make this dish gluten-free, just be sure to check the label of your chicken broth. The brand I used does contain wheat gluten, but Swanson and Progresso both make gluten-free broths!