This festive light vegetarian lunch features protein-rich quinoa and edamame tossed with veggies in an Asian-inspired dressing.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the water, quinoa, and soy sauce. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Add edamame. Return to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes more or until quinoa is tender and liquid is absorbed. Remove from heat. Cool about 1 hour or until room temperature.

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  • In a large bowl, whisk together vinegar, sesame oil, ginger, and crushed red pepper. Stir in cooled quinoa mixture, red sweet pepper, snow peas, and green onions.

  • To serve, place three of the pineapple slices on each of four serving plates. Top each pineapple slice with a lettuce leaf, cup side up. Spoon about 1/3 cup of the quinoa mixture into each lettuce cup.

Tips

Test Kitchen Tip: If you prefer, chop the pineapple and stir it into the cooled quinoa mixture. Spoon the pineapple-quinoa mixture into the lettuce cups.

Nutrition Facts

332.4 calories; protein 14.7g 30% DV; carbohydrates 39.9g 13% DV; exchange other carbs 2.5; dietary fiber 8.4g 34% DV; sugars 18.9g; fat 13g 20% DV; saturated fat 1.6g 8% DV; cholesterolmg; vitamin a iu 2414.4IU 48% DV; vitamin c 130.7mg 218% DV; folate 94.3mcg 24% DV; calcium 150.1mg 15% DV; iron 3.8mg 21% DV; magnesium 56.1mg 20% DV; potassium 408.6mg 11% DV; sodium 283.3mg 11% DV.