Well, it’s a New Year. And that means thinking about making small changes to make it a healthier year. I almost always make it a point to make some healthy changes… always on a quest to live a little bit longer and take off a few pounds. I’ve decided that my family eats FAR to much white rice. White rice isn’t that great for you, so it’s time to get rid of that on our dinner menu and replace it with something much better for us: quinoa. Quinoa is high in protein, and it’s gluten-free too.
I love this tri-color blend of quinoa, and I chose to cook it in chicken broth and add garbanzo beans too.
I added simply roasted vegetables (carrots, zucchini, red bell peppers and shallots) to the cooked quinoa and garbanzo beans along with a lemony, red wine vinegar dressing. This side dish can be served either warm or cold. It’s healthy and delicious- a better choice over white rice indeed!
Here are a few more quinoa recipes you might enjoy:
Asian Quinoa Salad by Two Peas and Their Pod Mexican Quinoa Salad by RecipeGirl 15-Minute Spinach-Pesto Quinoa Bowl by Table for Two Peach and Pecan Quinoa Salad by RecipeGirl Winter Squash Quinoa by A Thought for Food
