Pronounced "keen-wah", quinoa has more protein than other grains and is a good source of fiber. When paired with savory mushrooms the light and fluffy grain is a delicious side dish alongside roasted meats and fresh veggies.
- 1 tsp olive oil
- 10 ounces baby bella mushrooms, sliced
- 1 cup uncooked quinoa
- 1 tsp dried thyme
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 2 cups water
- In a saute pan over medium-high heat add oil and mushrooms and saute about 5-7 minutes, stirring frequently, until fragrant and tender.
- Rinse and drain quinoa with water before cooking.
- Add in quinoa, thyme, garlic powder and salt and allow herbs to toast for about 1 minute.
- Add in water and bring to a boil. Cover and reduce heat to a simmer and cook until the liquid is absorbed, about 15-20 minutes.
- Fluff the quinoa with a fork and serve hot.
Note: Quinoa is a grain and is a good source of fiber and protein. It can typically be found beside the rice and other grains in the supermarket. It has a light, delicate flavor with a slight crunch. Through the cooking process the grain will become soft and the germ ring will separate and be noticeable around the outside of the grain.
- calories: 177
- calories from fat: 34
- cholesterol: 0mg
- dietary fiber: 4.0g
- potassium: 573mg
- protein: 7.5g
- sodium: 301mg
- sugars: 1.3g
- total carbohydrates: 29.6g
- total fat: 3.8g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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