10 sun-dried tomatoes (not oil-packed)

1 can (14 1/2 ounces) vegetable broth

1 cup uncooked quinoa

1 cup frozen green peas

1 can (15-16 ounces) pinto beans, rinsed and drained

2 teaspoons vegetable oil

1/2 cup sliced carrot (about 1 medium)

2 cups sliced zucchini (about 1 medium)

1 small leek, thinly sliced

1 clove garlic, finely chopped

1 tablespoon chopped fresh or 1 teaspoon dried dill weed

3 tablespoons lemon juice

1 tablespoon olive or vegetable oil

 

Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut into halves. Heat broth to boiling in 2 quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in glass bowl. Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat. Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture. Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate at least 1 hour.

 

Serves 4: Calories 365, Fat 9 grams