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ShopRite Dietician talks about Super Foods pt. 1
Here's one recipe you can try!
Beef Kabobs with Quinoa Tabbouleh
Prep Time: 15 minutes*
Cook Time: 20 minutes*
1 lb. London broil, 1-inch thick
½ cup plus 2 tbsp. ShopRite Red Wine Vinaigrette,
¾ cup quinoa, uncooked
10 cherry tomatoes, cut in half
¹⁄3 cup chopped cucumber
¹⁄3 cup chopped fresh parsley or 2 tbsp. dried parsley
3 tbsp. fresh lemon juice
1. Cut beef into 1-inch cubes. In a large resealable plastic
bag combine beef and ½ cup of the vinaigrette. Seal
bag; turn to coat. Refrigerate at least 6 hours.
2. Meanwhile, for the quinoa tabbouleh, prepare quinoa
according to package directions using 1¼ cups water;
let stand 15 minutes. Add tomatoes, cucumber, parsley,
lemon juice, remaining 2 tbsp. vinaigrette, and pepper
to taste; toss to combine. Cover and refrigerate.
3. Preheat grill to medium (300°F to 350°F). Remove
beef from marinade; discard marinade. Thread beef
4. Place skewers on grill. Grill 6 to 8 minutes (145°F
for medium-rare) or to desired doneness, turning
occasionally. Serve with quinoa.
Per Serving: 300 calories, 7g fat, 2g saturated fat, 0g trans fat,
80mg cholesterol, 165mg sodium, 28g carbohydrate, 4g fiber,
*6 hours marinate time and 15 minutes stand time extra
† If using wooden skewers, soak at least 30 minutes before grilling
to prevent burning.
Make it a meal: Serve with a spinach salad and fresh berries.