I’m having a love affair with quinoa right now. It is quick cooking, delicious and extremely versatile. Last night, I put together this quinoa vegetable dish. You can take any old veggies you have hanging around and throw them in. It will turn out great, I promise.
Low Carb Quinoa Vegetable Dinner
-1 cup uncooked quinoa in whatever color you prefer – I used white
-1 can diced tomatoes, undrained
-1 can black beans, drained and rinsed
-2 cups frozen mixed veggies (I used 1C broccoli and 1C mixed veggies for a total of 18 carbs (skip corn for less carbs))
-1 TBSP chili powder, less for less spicy
-1 TBSP garlic powder
-1 TSP cumin
-salt and pepper to taste
Cook quinoa in two cups water until the seeds open and look like they have tails, about 15 minutes. You can drain excess water or leave in to make a soupier texture.
While quinoa is cooking, steam veggies, or just dump them in with extra water in the quinoa.
Once quinoa is cooked, add cans, veggies and seasoning and heat through. Serve in bowls or over bread, which would put the carbs too high for most diet plans.
Makes 8.25 cups, which is 8 1-cup servings or not quite 6 1.5-cup servings. At one cup, the total carbs are 30. At 1.5 cups, carbs per serving are 40.
If you have leftovers, which we do since most of us are 2 feet tall, you can throw in a couple of eggs, top with shredded cheese and bake at 350 for half an hour to have a leftover casserole on day two.