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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 294.5
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 630.6 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 21.9 g

View full nutritional breakdown of Quinoa, Egg Whites, and Salsa for One calories by ingredient
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Quinoa, Egg Whites, and Salsa for One



Introduction

I love eating quinoa and veggies, but I needed something a little more filling and tasty, so I've added salsa and egg whites. This recipe makes one serving because I cook for myself.

Add/substitute veggies to your taste and add your favorite seasonings. I love using Tony Chachere's Salt Free Creole Seasoning.

It's not very pretty looking, but I think that it's delicious.
I love eating quinoa and veggies, but I needed something a little more filling and tasty, so I've added salsa and egg whites. This recipe makes one serving because I cook for myself.

Add/substitute veggies to your taste and add your favorite seasonings. I love using Tony Chachere's Salt Free Creole Seasoning.

It's not very pretty looking, but I think that it's delicious.

Number of Servings: 1

Ingredients

    - 1/2 tsp minced garlic
    - 1/3 cup chopped onion
    - 1 cup sliced mushrooms
    - 1/2 cup fat free, reduced sodium chicken (or vegetable) broth
    - 1/4 cup quinoa, rinsed
    - 1/2 cup liquid egg whites
    - 1/4 cup chunky salsa (I love Newman's Own)

Directions

1. Toast quinoa grains in the bottom of a small saucepan over medium heat until they become fragrant.

2. Add broth to the pan and bring contents to a boil. Reduce heat to simmer, cover, and put a timer on for 10 minutes, unless your quinoa packaging indicates a different cooking time. Check after ten minutes. Quinoa is done when it has absorbed all of the liquid from the pan.

3. In a small skillet over medium heat, add minced garlic to a splash of chicken broth. Add onions, and cook one or two minutes before adding the mushrooms and a 1/4 cup water. Cover. Check and stir the contents every two minutes or so until the onions are translucent and the mushrooms are tender.

4. Add egg whites to the skillet. This is a good time to add additional seasoning. Stir frequently, making sure to thoroughly scrape the pan with a spatula.

5. If you quinoa finishes before this step, take it off the heat but leave the cover on. After egg whites are almost cooked through, add the quinoa and stir to combine.

6. Add salsa to the skillet, mix well, and warm through. Serve.

Makes a single serving.

Number of Servings: 1

Recipe submitted by SparkPeople user MOTZYBALL.






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