Serves: 4
Total Calories: 175

1 teaspoon olive oil
1/4 cup chopped onion, fresh or frozen
1/2 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon minced ginger, fresh or jarred
1 cup quinoa (8 ounces), rinsed according to package directions
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons lemon juice, fresh or bottled organic
1 cup mung bean sprouts (8 ounces)

Heat the oil over medium heat in a medium saucepan. Add the onion and sauté until transparent. Add the garlic and ginger and cook for 30 seconds. Add the quinoa and broth and stir until the quinoa is distributed. Heat to boiling and reduce the heat so that the liquid just simmers. Cover and simmer until the liquid is absorbed, 10 to 12 minutes. Season with salt, pepper, and lemon juice and mix well toss in the bean sprouts, and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 175
Calories from Fat: 31

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*Rice & Other Grains
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Hoppin' John Risotto
Instant Brown Rice Steamed With Vegetables
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Polenta Pots De Crème
Quick Wild Mushroom Wild Rice
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