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

Diabetic Living Magazine
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Ingredients

Directions

  • 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 calories; 13 g total fat; 1.6 g saturated fat; 283 mg sodium. 409 mg potassium; 39.9 g carbohydrates; 8.4 g fiber; 19 g sugar; 14.7 g protein; 2414 IU vitamin a iu; 131 mg vitamin c; 94 mcg folate; 150 mg calcium; 4 mg iron; 56 mg magnesium;