www.eatingwelllivingthin.wordpress.com
1 cup grape tomatoes
4 large cloves garlic
3 Tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon Splenda (or sugar)
1 cup raw quinoa
2 cups low-sodium vegetable or chicken broth
1 cup black beans
1 carrot, shredded
1 tablespoon diced green chiles
1/2 teaspoon cumin
3/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons Penzey’s Chili 9000 mix or chili powder
Zest and juice from one lime
2 tablespoons sliced green onions
Preheat oven to 350 degrees. Cut tomatoes in half and place them in a pie plate. Add whole cloves of garlic. Drizzle with olive oil and sprinkle with salt. (It will seems like too much oil, but that’s fine. You need it for the dressing and the garlic will infuse it.) Roast for 30 minutes. Remove from oven and mach the garlic into a paste and stir into tomatoes.
In a medium saucepan place rinsed quinoa and broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until tender. (If quinoa is tender and the ‘tail’ is present and there is still liquid, drain it in a fine sieve.) Set aside to cool.
In a large bowl combine the quinoa, tomato-garlic mixture, black beans, carrot, green chiles, cumin, oregano, cilantro, salt, black pepper, chili mix, lime zest and juice, and green onions. Mix well. Transfer to a serving bowl and cover tightly with plastic wrap. Allow to chill for at least two hours. Makes 10 servings.
Per Serving: 136 Cal; 5 g Protein; 5 g Tot Fat; 17 g Carb; 3 g Fiber; 1 g Sugar; 283 mg Sodium