I’m not used to incorporating fruits into meals. When I was growing up, fruit was a dessert. So I’ve been bringing fruits to work with me to snack on in the morning and the afternoon. But every once in a while, as I tally up my servings for the day, I find I still need to fit in one more fruit serving and I come up with ways to add fruits to dinner. Here’s one. If you need more fruits, add golden raisins (1/4 cup = 1 serving).
For caramelizing carrots, I prefer butter over oil, so I compromise by using Smart Balance’s butter and canola blend. That way I still get the taste of butter, but without using as much actual butter.
- 1 cup dry quinoa
- 1 tbsp Smart Balance butter and canola blend
- 1/2 cup carrots sliced thinly
- 1 cup fresh pineapple, diced (1/4″ cubes)
- 1 cup fresh firm (not quite ripe) mango, diced (1/4″ cubes)
- 1/2 cup chopped red bell pepper
- 1 clove garlic, pressed or chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup pine nuts
- Follow the instructions on the box to cook the quinoa.
- Melt butter in frying pan over medium heat. Add the carrots, pineapple, mango, bell pepper, and garlic. Stir fry until carrots and pineapples have golden caramelized edges.
- Mix fruit/veggies into the cooked quinoa along with the olive oil, lemon juice, and pine nuts.
- Serve warm or chilled.
Makes 4 servings. Each serving has the following:
DASH food groups: Grains: 1 serving; Vegetables: 1/2 serving; Fruits: 1/2 serving; Nuts/seeds/legumes: 1/4 serving; Oils: 1/2 serving
Sodium: 41 mg