Interested in a healthy and environmentally friendly meal? Check out this healthy recipe that's high in fiber and a great source of vegetarian protein.
This LiveWell recipe has been featured this quarter at Canyon Vista in Warren College and is scheduled to be at all of the dining halls in Fall of 2009. Keep an eye out!--- Becky McDivitt, UC San Diego Housing*Dining*Hospitality Registered Dietitian
Malaysian Quinoa [courtesy of Allrecipes.com]
INGREDIENTS
1 1/2 cups water, divided
1/2 cup dried soy chunks (textured vegetable protein)
1 tablespoon peanut butter
1 tablespoon canned cream of coconut
1/2 bird's eye chile, seeded and minced
1/2 green onion, diced
1 teaspoon chopped cilantro
1/2 cup uncooked quinoa
salt and pepper to taste
Boil 1/2 cup water, and pour into a bowl. Mix in soy chunks. Blend in peanut butter, cream of coconut, chile, green onion, and cilantro. Keep warm while the quinoa cooks.
Bring quinoa and remaining 1 cup water to a boil in a pot. Reduce heat to low, cover, and simmer 15 minutes, until quinoa is fluffy. Stir in the soy chunks and peanut butter sauce, and season with salt and pepper to serve.
Nutritional Information (Per Serving)
Servings Per Recipe: 2
Calories: 326
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 534mg
Total Carbs: 35.1g
Dietary Fiber: 5g
Protein: 30.8g
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