Nov. 30 Menu planner: Grape and feta quinoa

Grape and feta quinoa.

Ty Mecham/Shadow Mountain

Grape and feta quinoa

Makes 8 servings

Preparation time: 15 minutes

Cooking time: 15 minutes


1 cup quinoa

2 cups water

1/4 teaspoon plus pinch coarse salt, divided

Zest from 1 lemon

3 tablespoons fresh lemon juice

1 small clove garlic, minced

2 tablespoons olive oil

1 cup grapes

2/3 cup Greek feta cheese, crumbled

1/3 cup toasted and broken walnuts

1/3 cup chopped flat-leaf parsley

Rinse quinoa in a fine mesh strainer under faucet until the water runs clear. Transfer to a medium saucepan; add water and a pinch of salt. Bring to a boil; lower heat and simmer, uncovered, 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and cool. Meanwhile, whisk together zest, lemon juice, garlic and oil. Set aside. When quinoa is cool, add grapes, feta, walnuts and parsley. Toss with dressing and serve. (Adapted from “Delicious Gatherings” by Tara Teaspoon, Shadow Mountain Publishing.)

Per serving: 189 calories, 6 grams protein, 11 grams fat (48% calories from fat), 2.8 grams saturated fat, 19 grams carbohydrate, 11 milligrams cholesterol, 178 milligrams sodium, 2 grams fiber.

Carb count: 1.5.

Smoked turkey tetrazzini

Makes 8 servings

Preparation time: 20 minutes

Cooking time: less than 45 minutes, plus pasta

12 ounces fettuccine

2 tablespoons butter

2 tablespoons unsalted chicken broth

1 (8-ounce) package sliced fresh mushrooms

1 medium onion, coarsely chopped

3 tablespoons flour

1 teaspoon freshly ground pepper

1/4 teaspoon hot sauce

3 cups 1% milk

2 to 3 cups diced smoked turkey

1 cup dry white wine or unsalted chicken broth

1/2 cup freshly grated Parmesan cheese

Cook pasta according to directions; drain. Heat oven to 400 degrees. In a large, nonstick skillet on medium-high, melt butter. Add broth, mushrooms and onion; cook 7 to 10 minutes or until softened. …read more

Source:: Chicago Sun Times

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