Together We Can -- Newsletter of the Joan Karnell Cancer Center
 

Spring 2004

Caregivers: Giving and Getting the Care You Need
One Day at at Time
Neutropenia and Diet
Favorite Recipes
 
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Favorite Recipes

For more recipes in addition to the one below, explore JKCC's online database of suggested recipes.

Meditteranean Quinoa Salad
Yields 8 half-cup servings

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water or vegetable stock
  • 1/4 tsp. salt
  • 1 small cucumber, seeded and diced
  • 6 calamata olives, diced
  • 3 sun dried tomatoes, diced
  • 1 tbsp. olive oil
  • 1/4 cup feta cheese rinsed and crumbled
  • 1/2 lemon or 2 tbsp. lemon juice
  • 2 tbsp. chopped basil (1 tsp. if dried)
  • 1 clove crushed garlic

Place quinoa in a colander and rinse under cold water for at least one minute. Combine quinoa, water and salt in a quart saucepan. Bring to a boil. Reduce heat to a simmer and cover for 15 to 20 minutes.

Spread quinoa out on a sheet pan to cool. Toss cooled quinoa with the remaining ingredients in a large bowl. Chill for one hour. Serve.

Nutritional analysis:
120 calories, 4g protein, 16g carbohydrates, 5g fat, 1g saturated fat, 5mg cholesterol, 2g dietary fiber, 180mg sodium, iron 10% of daily vitamins, calcium 4% iron 10% of daily vitamins, vitamin C 6% of daily vitamins, vitamin A 2% of daily vitamins

 


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