It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Basmati Quinoa Pilaf

Source: dLife

The combination of quinoa and basmati rice makes a lighter, fluffier pilaf with extra protein.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	86.4

Total Carbs	14.2 g

Dietary Fiber	1.3 g

Sugars	0.7 g

Total Fat	2.5 g

Saturated Fat	0.3 g

Unsaturated Fat	0.5 g

Potassium	87.5 mg

Protein	2.1 g

Sodium	114.9 mg

Dietary Exchanges 2.5 Fat, 0.2 Vegetables, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

2.0
2 tbsp extra virgin olive oil 1.0
1 each fresh leeks 1.0
1 each small red bell peppers 1.0
1 cup brown basmati rice 1.0
1 cup quinoa 2.0
2 cup low sodium vegetable broth 1.5
1 1/2 cup cold water 0.75
0 3/4 tsp salt

Directions

Place rice in mesh strainer and rinse for about 2 minutes. Transfer to small bowl and set aside.
Repeat with quinoa and add to rice.
In large saucepan over medium heat, warm oil. Add leeks and red peppers. Sauté for 3 minutes.
Add rice and quinoa and continue to sauté, stirring for 2 more minutes or until the grains are fragrant and coated with oil.
Add stock, water, and salt. Bring to boil, then reduce heat, cover, and simmer for 20 minutes.
Remove pan from heat and allow to rest for 10 minutes, covered. Fluff with a fork and serve.