Quinoa is a non-gluten grain that is served like rice, but is lower in carbohydrates and higher in protein.

1/4 cup uncooked quinoa (rinsed and well drained)
1 clove garlic, minced
1 tsp olive oil
3/4 cup reduced-sodium chicken broth
1/3 cup chopped cucumber
1 large green onion, thinly sliced or 3 Tbsp fresh chives, snipped
2 tbsp snipped fresh basil

1. In a small nonstick saucepan, cook quinoa and garlic in hot oil over medium heat for 3 minutes. Stir the quinoa frequently.

2. Add reduced-sodium broth. Bring to a boil and then reduce heat. Cover and simmer for 15 to 20 minutes. It is done when quinoa is tender and the liquid has absorbed. Remove from heat. Stir in the vegetables and basil. Use extra basil for a garnish if desired.

Makes 2 servings (2/3 cup each)

Nutritional Analysis
Calories: 112
Fat: 4 grams (0 sat)
Carbs: 16 grams
Protein: 5 grams
Fiber: 2 grams

Count as 1 starch, 1/2 veggie and 1/2 fat.

From DiabeticLivingOnline.com
Summer 2010