green quinoa

Clean Eating Green Quinoa

(Makes 7 servings)

Ingredients:

• 4 cups cooked quinoa, cooked to package directions
• 4 cups grated, raw zucchini
• 1/2 cup prepared or homemade basil pesto
• 1/4 cup grated parmesan cheese

Directions:

1. In a large mixing bowl, stir all ingredients together until well combined and serve.

Nutritional Content:
(Data is for 1 cup)

Note: This data can vary greatly depending on pesto sauce used.

Calories: 187
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 3 mg
Sodium: 181 mg
Carbohydrates: 25 gm
Dietary fiber: 4 gm
Sugars: 1 gm
Protein: 7 gm
Estimated Glycemic Load: 11

Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.

zucchini chips

Method

THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 20 MINUTES.

1

Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray.

2

Wash zucchini and slice into 1/4 inch slices.

3

Mix the bread crumbs, Parmesan and seasoning in one bowl.  Place the egg whites in another bowl.

4

Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.

5

Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown. Serve immediately.