This entry was posted on Wednesday, October 31st, 2007 at 9:11 am and is filed under Quinoa Side Dish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
October 31, 2007
Quinoa with Red Skin Potatoes, Asparagus and Parmesan cheese
Ingredients
2 cups cooked quinoa (see basic directions)
10 small cooked red skin potatoes, cubed (about 2 cups)
10 cooked asparagus spears, cut into 1-inch pieces (about 1 cup)
1 tablespoon olive oil
¼ cup grated parmesan or Romano cheese (I prefer freshly grated )
Salt and pepper, if desired
Directions
1. Mix together potatoes and asparagus.
2. Toss with Olive Oil.
3. Sprinkle with cheese, stirring gently to coat.
4. Stir in quinoa
5. Salt and pepper to taste, if desired.
May be served hot or cold.
Yields 4 main dish servings (about 1 cup each)
Or 8 side dishes (about ½ cup each)
Nutrition Facts:
Serving size-1 cup
Calories = 225 Fat = 4 grams Carbs = 30 grams Protein = 10 grams
Variations:
- Add ½-1cup cooked shrimp, chicken, turkey or anything that sounds good to you.
read users' comments (0)