Serving Size: 1/3 cup
Calories: 130 • Total Fat: 3g • Total Carbohydrate: 22g (Fiber: 2g • Sugars: 2g) • Protein: 4g (Iron: 14% • Phosphorus: 26% • Riboflavin: 57%)
High Protein • Good source of Omega 3’s • Low Sugar • Gluten-Free • Vegan • Good source of B-Vitamins • Metabolism Booster • Good Source of Iron
This side dish is almost all carbohydrates makes an excellent side to a meal composed mostly of protein and a little fat. I love to pair this with Cilantro-Lime Marinated Tilapia or Baked Crab Cakes for a perfectly balanced meal.
Dysphagia Level 1 – Pureed – Cook according to recipe. Add all ingredients to a food processor and puree until smooth, adding extra broth or water as needed.
Dysphagia Level 2 – Ground/Mech Soft – Cook according to recipe. Add all ingredients to a food processor and puree until smooth, adding extra broth or water as needed.
Dysphagia Level 3 – Soft – Cook according to recipe and serve as is.
Cilantro Lime Quinoa
- 1/2 cup dry quinoa
- 1 cup water
- 1/2 tsp garlic powder
- 2 tbsp fresh cilantro, chopped
- 1.5 tbsp lime juice
- 1 tsp lime zest
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Add quinoa and water to small pot and cook according to package directions.
- Once cooked, add remaining ingredients and stir until evenly incorporated.
- Serve warm.