Yourstory Your Story is published for members of Presbyterian Health Plan, Inc., and Presbyterian Insurance Company, Inc. P.O. Box 27489, Albuquerque, NM 87125-7489 www.phs.org Managing editor: fluentqc@phs.org Information in Your Story comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Such services are funded in part with the State of New Mexico. Presbyterian complies with applicable federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al (505) 923-5420, 1-855-592-7737 (TTY: 711). Díí baa akó nínízin: Díí saad bee yáníłti’go Diné Bizaad, saad bee áká’ánída’áwo’d66’, t’áá jiik’eh, éí ná hól=, koj8’ hódíílnih (505) 923-5420, 1-855-592-7737 (TTY: 711). Like us on Facebook Facebook.com/PresHealth 2024 © Coffey Communications, Inc. All rights reserved. MPC012403 Centennial Care Medicaid #6505 Directions • In skillet, heat 2 teaspoons olive oil over medium-high heat. Add cauliflower, broccoli, peppers, 1/2 cup onion, and garlic. Sauté 5 minutes until vegetables start to soften. Stir in herbs and sauté 2 minutes. Remove from stovetop and set aside. • In strainer, place quinoa and rinse thoroughly with cold water. Using your hand, swish quinoa under running water for 2 minutes to remove bitter natural coating. Drain and set aside. • In medium saucepan, heat remaining teaspoon olive oil over medium-high heat. Add remaining onion. Sauté about 3 to 4 minutes. Add broth and quinoa. Increase heat to bring mixture to boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. • Gently stir in vegetable mixture and combine well with quinoa. Season with salt and pepper to taste. Serve. Quinoa with cauliflower and broccoli Makes 8 servings. Ingredients 1 tablespoon extra-virgin olive oil, divided 2 cups cauliflower florets 2 cups broccoli florets 1 medium green bell pepper, sliced into strips 1 medium red bell pepper, sliced into strips 1 cup chopped onion, divided 3 cloves garlic, minced 1 tablespoon fresh thyme, chopped medium (1 teaspoon dried may be substituted) 1 tablespoon fresh oregano, chopped medium (1 teaspoon dried may be substituted) 1 cup quinoa 2 cups reduced-sodium vegetable broth Salt Freshly ground black pepper Nutrition information Serving size: 1/8 of recipe. Amount per serving: 120 calories, 3.5g total fat (0g saturated fat), 20g carbohydrates, 5g protein, 3g dietary fiber, 50mg sodium. Source: American Institute for Cancer Research
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