Vegetarian Dishes

Here are a couple of yummy vegetarian meals. Both are very quick and easy.

Creamy Quinoa Primavera

Prep: 10 min. Cook: 25 min. 6 Servings

Quinoa, pronounced "KEEN-wa," was a staple grain of the Incas of Peru. It's very mild in flavor and loaded with nutrients. Before cooking quinoa, rinse it thoroughly to remove its natural bitter coating. I think you can find quinoa everywhere now, but Trader Joe's seems to have a really good price on it.

• 1 1/2 cups uncooked quinoa
• 3 cups chicken broth
• 1 package (3 oz.) cream cheese
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
• 2 teaspoons butter or margarine
• 2 cloves garlic, finely chopped
• 5 cups thinly sliced or bite-size pieces assorted uncooked vegetables (such as asparagus, broccoli, carrot, or zucchini)
• 2 tablespoons grated Romano Cheese

Rinse quinoa thoroughly; drain. In 2 quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until all broth is absorbed. Stir in cream cheese and basil.

In 10 inch non-stick skillet, melt butter over medium high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook 2 to 4 minutes, stirring frequently, until vegetables are crisp-tender.

In skillet, toss vegetables and quinoa mixture. Sprinkle with Romano cheese.

1 serving: Cal 265; Fat 10g (SAT. Fat 5g); Carbs 36g (Fiber 5g); Pro. 12g

Pasta and Bean Skillet

Prep: 10 min. Cook: 18 min. 4 Servings

• 1 cup salsa
• 2/3 cup uncooked elbow macaroni (2 oz.)
• 3/4 cup water
• 2 teaspoons chili powder
• 1 can (15 to 16 oz.) kidney beans, rinsed and drained
• 1 can (8 oz.) tomato sauce
• 1/2 cup shredded Cheddar cheese (2 oz.)
  

In 10 inch non-stick skillet, heat all ingredients except cheese to boiling; reduce heat to low.

Cover and simmer about 15 minutes, stirring frequently, just until macaroni is tender. Sprinkle with cheese.

1 Serving: Cal 270; Fat 6g (SAT Fat 3g); Carbs 45g (Fiber 9g); Pro. 16g