1 VEGGIE, 1 DAIRY, AND 1 CARB PER SERVING
¼ cup quinoa *, rinsed well
½ cup water
1 clove minced garlic
1 cup cauliflower flowerets
¼ cup bell pepper (any color)
¼ cup zucchini, halved lengthwise & sliced into ¼" pieces
2½ oz fat-free feta, crumbled (0-1 fat gram/not over 100 cal)
2 tbsp fat free citrus dressings**
Combine the rinsed quinoa, water & garlic in a saucepan.
Bring to a boil, reduce heat, and cook covered for 10 minutes.
With a slotted spoon, remove half of the quinoa from the saucepan. This can be stored in the fridge until your next meal.
Add the cauliflower and check to see that there's still water in the quinoa; if not, add 2 tbsp of water.
Cover & cook on low for 5 minutes, or until water is absorbed & quinoa is tender.
Transfer the quinoa/cauliflower to a large serving bowl and add the zucchini and bell peppers.
Sprinkle on the dressing & cheese, toss, and refrigerate until ready to serve.