PCRM
HOME  |  ABOUT DONATE  
Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

MAY 12, 2011

Printer Friendly

Dr. Barnard's Blog
dotline

Step by Step

Quinoa Tacos

QUINOA TACOS
Have quinoa leftover? Use it to make Quinoa Tacos for tomorrow's lunch! Join Food for Life instructor Katherine Lawrence on Delectable Planet to see how quinoa can be used as a part of a delicious taco recipe! View video >>

dotline

Katherine Lawrence
Food for Life Instructor

Katherine Lawrence

Join Katherine in the kitchen!

North Richland Hills Rec Center | June 7

dotline

Poached Pears

Quinoa is a fantastic source of protein. To learn more about protein, click here. 

Mexican Quinoa

 Mexican Quinoa

This recipe is a quick and delicious way to enjoy grains in a new way. Not only is the quinoa a wonderful source of protein, it also takes less time to prepare in comparison to other grains.

This recipe has been provided by Katherine Lawrence who has been a Cancer Project instructor since 2006, following a serious medical prognosis that prompted her to change her diet. Through studying nutrition and the effects of food on the body, she was able to heal herself within months and has been helping family and friends achieve greater health ever since. Growing up in Louisiana, Katherine gained her passion for cooking while preparing classic Southern recipes in her family's kitchen. She has since adapted these recipes to her healthy lifestyle and was trained at the Kushi Institute of Macrobiotics and the Natural Epicurean Cooking School. Katherine recently earned a certificate in plant-based nutrition from Cornell University in New York.

Katherine's passion for healthy food is inspiring and she has made helping others heal her mission in life. Find out more about Katherine's story on her website PlantBasedHealth.com.

Ingredients

Makes 3 1-cup servings

1 cup quinoa
2 cups water
1 cup salsa
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

Directions

Rinse quinoa well. Add all ingredients to a medium sized saucepan and bring to a boil.

Once boiling, cover with lid, reduce heat to med-low and cook for 20 minutes until quinoa is tender.

Fluff with a fork before serving.

Nutrition Information | Per serving (1/3 recipe)

calories: 233; fat: 3.6 g; saturated fat: 0.4 g; calories from fat: 14%; cholesterol: 0 mg; protein: 9.1 g; carbohydrate: 42 g; sugar: 6.2 g; fiber: 5.4 g; sodium: 195 mg; calcium: 52 mg; iron: 3.3 mg; vitamin C: 19 mg; beta-carotene: 254 mcg; vitamin E: 2 mg

Recipe from Food for Life instructor, Katherine Lawrence of PlantBasedHealth.com.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 


PCRM

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Change E-mail Preferences
Unsubscribe


RECIPE OF THE WEEK
Recipe Archives: PCRM and TCP
Online Meal Planner
FAQs About Vegan Diets
FAQs About Nutrition

COOKING CLASSES
Class Schedules
Class Testimonials
Food for Like Kids
Become a Cooking Instructor

FOOD FOR LIFE TV
Current Video
Video Archive
Core Classes
Food for Life YouTube Channel

DIABETES
Learn the Basics
Facts Sheets and Recipes
Diabetes FAQs
Success Stories

RESOURCES
PCRM Literature
The Cancer Project Literature
Power Plate
Vegetarian Starter Kit

21-Day Vegan Kickstart
CONNECT WITH PCRM >>
Be a fan on Facebook.
icon_twitter_kick_gr_85 icon_flickre_kick_85  icon_youtube_kick_85 


If you are having problems viewing this message, click here to view it in your browser.

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org