Nutrition Facts

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%)

Nutritional Highlights

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.

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Cilantro Lime Quinoa

Servings: 3

INGREDIENTS

• 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

METHOD

1. Add quinoa and water to small pot and cook according to package directions.
2. Once cooked, add remaining ingredients and stir until evenly incorporated.
3. Serve warm.