Articles You May Find Interesting
One of my objectives for my recipes in this blog (and at home) is to use whole grains where they are not traditionally used. So when I saw a request in the community forum looking for a healthier...
Q: What are some heart-healthy and filling breakfast ideas, other than plain old oatmeal? A: Rise and dine! Starting your day with a heart-healthy breakfast can set you on the right track for the...
There's that old joke that asks where a 200-ton elephant sits. (Anywhere he wants, of course!) Well, in a similarly obvious manner comes this week's cooking adventure. What do you do when you have 12...
Quinoa, a high-protein and nutrient-rich grain, adds a new twist to a familiar Spanish dish.
1/3 cup finely chopped onion
1 clove garlic, pressed
1/4 tsp pepper flakes
1 tbs Smart Balance® Cooking Oil
1/2 tsp smoked paprika
2 cups reduced-sodium chicken broth
1 tbs tomato paste
1 cup dry quinoa
12 oz frozen peeled and deveined shrimp, thawed
1 cup frozen green peas
1/4 cup drained and chopped sun-dried tomatoes in oil
In a 10-inch skillet, sauté onion, garlic and pepper flakes in oil for 2 minutes or until onion is softened. Stir in paprika.
Add broth and tomato paste and stir until mixed. Bring to a boil. Add quinoa and return to a boil. Reduce heat to medium and cook, covered, for 12 minutes, stirring occasionally.
Place shrimp on top of quinoa; cover and cook 3 minutes longer.
Add peas and tomatoes to skillet; cover and cook 2 to 3 minutes more. Stir before serving.
Nutrition per serving
Fat 8 g
Saturated Fat 0.9 g
Trans Fat 0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.5 g
Omega-3 Fatty Acids 670 mg
Omega-6 Fatty Acids 2,508 mg
Cholesterol 126 mg
Sodium 406 mg
Carbohydrate 36 g
Fiber 6 g
Protein 23 g