Recipe by Lora Zarubin for Bon Appetit magazine, May 2010. Subscribe at . Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges. Makes 4 servings.
Ingredients
1 3/4 cups low-salt chicken broth
1/2 teaspoon coarse sea salt plus more for seasoning
1 cup quinoa, rinsed and drained 3 times
6 baby golden beets, peeled, cut into 1/3-inch cubes
3 tablespoons olive oil
2 garlic cloves, minced
1 cup 1/2-inch pieces orange bell peppers
1 cup 1/2-inch pieces red bell peppers
1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
Freshly ground black pepper
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
Directions
Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; saute 30 seconds. Add all bell peppers, asparagus and zucchini. Sprinkle with sea salt and black pepper. Saute until just tender, about 8 minutes. Add cooked quinoa, green onions and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.
Per serving: 304 calories, 40 percent of calories from fat, 13.6 g fat, 2.1 g saturated fat, 2.2 mg cholesterol, 36.9 g carbohydrates, 6.4 g dietary fiber, 5.3 g total sugars, 30.5 g net carbohydrates, 9.9 g protein. Nutritional analysis provided by Bon Appetit.
