Mexican Quinoa with Vegetables

This is a unique side dish which is low in carbohydrates, but satisfying. It went very well with a pork roast, and the next night my husband asked for the leftovers to eat with his fish.

Step: 1

Rinse quinoa. Transfer to a saute pan and cook over medium-high heat, stirring constantly, until dried, about 1 minute. Add oil; cook and stir for 2 minutes. Add garlic; cook until grain begins to brown, about 1 minute more. Mix in diced tomatoes, zucchini, broth, water, sun-dried tomatoes, salt, and pepper.

Step: 2

Bring to a boil, cover, and reduce heat to a simmer. Continue cooking until liquid is absorbed, about 10 minutes more. Add Mexican cheese blend; fluff quinoa with a fork.

Per Serving: 222 calories; protein 8.9g; carbohydrates 28g; fat 8.2g; cholesterol 11.8mg; sodium 535.2mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .