Ask a dietitian here.
Log in to our community to ask questions, rate articles, comment and more.
Ingredients: Makes 7 servings1/3 cup dry quinoa1 tablespoon canola oil1 tablespoon honey1 tablespoon lemon juice1/4 teaspoon cinnamon1/8 teaspoon ground cumin1/8 teaspoon cayenne pepper1/8 teaspoon ground coriander1 small beet, grated (about 1/2 cup)1 medium carrot, grated (about 1/2 cup)2 tablespoons chopped fresh parsley2 tablespoons chopped fresh mint
Serving Size: 1/2 cup
Nutrition information:Per serving: 70 calories, 2.5 g fat, <0.5 g saturated fat, 0 mg cholesterol, 15 mg sodium, 10 g carbohydrate, 4 g sugar, 1.5 g fiber, 1.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of New Mexico, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of New Mexico.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at http://access.adobe.com.