* Rinse the quinoa well before cooking to remove its slightly bitter taste. In a large non-stick skillit, heat oil and cook garlic 2 minutes. Rinse quinoa in a strainer and remove any debris. Add to skill and brown 2 minutes. Add broth and bring to boil. Reduce heat, cover and simmer about 20 minutes. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CAL: 97; CHO: 0mg; CAR: 17g; PRO: 4g; SOD: 21mg; FAT: 3g Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4|
|Calories from Fat: 53 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 467.3mg||16 %|
|Potassium 355.4mg||9 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 32.6g|
|Protein 8.6g||12 %|
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Calories per serving: 233
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