Sesame oil and green onion add an Asian flair to protein-packed quinoa.
Pair this with vegetable tofu kebabs and a glass of milk for a delicious, meat-free dinner that is satisfying and loaded with protein.
1 cup quinoa, dry
2 cups water
2 tablespoons sesame oil
½ teaspoon kosher salt
½ cup green onions, chopped
¾ cup red cabbage, shredded
-Place quinoa and water in a saucepan and bring to a boil.
-Turn heat off and let sit, covered for 20-25 minutes.
-Remove the lid, tilt the pan to see if any water remains, quinoa should be fluffy and no water should appear when the pan is tilted—if water remains or if quinoa appears very wet, turn the burner on low, leave the lid off and let the water evaporate.
-When no water remains, fluff quinoa with a fork and add all remaining ingredients, stir well ensuring even distribution.
-Serve warm or chilled.
Per serving: 150 calories, 6 g total fat, 1 g saturated fat, 20 g carbohydrates, 4 g protein, 3 g fiber, 170 mg sodium, 210 mg potassium, 58 mg magnesium, 27 mg calcium