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Carrot Quinoa

Serves five

1 cup quinoa
1/4 tsp. extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 cups carrot juice (about 10 medium carrots) or bottled fresh carrot juice
1/2 tsp. ground nutmeg
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped zucchini
1/2 cup finely chopped celery Rinse the quinoa in a fine mesh strainer, swishing until water runs clear. Heat a saucepan over medium heat. Add the quinoa and toast the grains for about three minutes. Stir the quinoa constantly, until it turns light brown and smells nutty. Remove the quinoa from the pan and return the pan to the stovetop.

Add the olive oil to lightly coat the bottom of the pan. Add the onions, zucchini and celery, and cook until the onion has just softened, about two minutes. Add the carrot juice and bring to a low boil. Stir in the toasted quinoa, nutmeg, salt and pepper. Bring to a boil and then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa has absorbed the carrot juice and is fluffy.

Per 1/2 cup:
Calories 160; Protein 6 g; Total Fat 2.5 g; Saturated Fat 0 g; Carbohydrates 30 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 180 mg