Quinoa with Roasted Red Pepper Sauce
This smooth, colorful sauce is so easy and quick to prepare, you’ll want to make it often.
Recipe courtesy of Tracy Beckmann
Add a grilled chicken breast, sautéed vegetables or green salad, and a glass of low-fat or fat-free milk to make a DASH Diet-friendly meal. Sauce may be prepared up to a day in advance and heated in a small pan before serving over quinoa.
2 cups cooked quinoa (about ¾ cup uncooked)
¼ cup fine bread crumbs, plain
1 small garlic clove
2 Roma tomatoes (approximately 4 oz)
½ cup (approximately 1/3 jar) roasted red bell peppers, drained
1/8 cup whole almonds, unsalted
2 tablespoons cooking sherry
4 teaspoons extra-virgin olive oil
Cook quinoa according to package directions. Cover to keep warm. Set aside.
Place bread crumbs, garlic, tomatoes, peppers and almonds in a food processor and blend until well chopped and mixed. With processor running, slowly add sherry, and then slowly add oil. Continue to blend until smooth. If too thick, add a little water to thin (sauce should be the consistency of a thick spaghetti sauce.) Pour over warm quinoa and serve.
Per serving: 173 calories, 9 g total fat, 1.0 g saturated fat, 30 g carbohydrates, 7 g protein, 5 g fiber, 260 mg sodium, 266 g potassium, 74 g magnesium, 54 mg calcium