Vegetable Quinoa

2 cups quinoa, rinsed

4 cups low sodium chicken broth

1 pint cherry tomatoes, sliced in half

5 oz fresh baby spinach

2 cups sweet corn kernels (about 4 ears), grilled in husk and cut free from cob

(frozen corn, cooked can be used as well)

2 T pecorino romano cheese

Combine quinoa and broth in a medium saucepan; bring to a boil.  Cover, reduce heat and simmer approximately 10 minutes until liquid is absorbed.  Remove from heat, let stand for 10 minutes and then fluff with a fork.  Toss together well in a large bowl warm quinoa, cherry tomatoes, spinach, sweet corn and Pecorino Romano cheese.  Serve immediately.

Makes  8 servings

(per serving)

200 calories, 3 g fat, 0 mg chol, 60 mg sodium, 5 g fiber, 9 g protein

Tips and Twist:

This recipe is perfect with our Garlic Shrimp recipe, simply add in the shrimp along with the vegetables.  Vary the vegetables according to your preferences, remember to make it colorful.

**Correction: This recipe was originally posted incorrectly.  We apologize for any inconvenience.