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 1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1 can (14 oz.) chicken broth
1 cup quinoa, rinsed and drained
2 tablespoons chopped Anaheim pepper
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups pitted Northwest fresh sweet cherries
8 ounces small cooked peeled shrimp
1/4 cup chopped parsley
Prepared salsa, optional
Yield: 6 servings
Saute onion and garlic in oil; add broth, quinoa, Anaheim pepper, salt, and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed. Fluff mixture with a fork and gently stir in cherries, shrimp, and parsley. Serve with salsa, if desired.
Nutritional Analysis Per Serving: 215 Cal., 13.1 g pro., 5.5 g fat (23% Cal. from fat), 29.5 g carb., 74 mg chol., 3.3 g fiber, 596 mg sodium.
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