90-Day Deal Day 3 Walk-Check. Isagenix Shake-Check. Todays Writing-Pending. Make ahead low calorie meal: 2 Tbs. unsalted butter 4 oz. fresh mushrooms (any variety), trimmed and coarsely chopped (about 1 cup) Kosher salt 2 medium scallions, thinly sliced on the diagonal 1 medium clove garlic, finely chopped 2 oz. snow peas, sliced 1/2 inch thick on the diagonal (about 1/2 cup) 1 Can black beans (optional) Freshly ground black pepper 2 Tbs. olive oil 2 cups quinoa, preferably white, well rinsed 4 cups lower-salt vegetable or chicken broth; more as needed 1/3 cup low fat sour cream 1/2 oz. finely grated Parmigiano-Reggiano or other hard cheese 2 Tbs. coarsely chopped fresh flat-leaf parsley Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, season lightly with salt, and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the scallions and garlic, and cook, stirring occasionally, until the garlic is soft, about 1 minute. Add the snow peas and cook, stirring, until bright green, about 1 minute. Season to taste with salt and pepper and remove from the heat. Heat the oil in a 3-quart saucepan over medium heat until shimmering hot. Add the quinoa and cook, stirring, until the quinoa dries and begins to “pop” a little, about 2 minutes.Add the broth, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is mostly absorbed, 10 to 15 minutes. Stir in the sour cream and half of the cheese. Stir in the mushroom mixture, season to taste with salt and pepper, and cook, adding up to 1/2 cup more broth to loosen to a creamy consistency, until the mushrooms are heated through, about 1 minute. Serve topped with the remaining cheese and the parsley. Less than 390 calories per serving.
Posted on: Wed, 17 Sep 2014 18:27:59 +0000