Like the taste of salsa but want it with something more substantial than chips? Try mixing it in with these great grains as a side dish. The tomatoes in the salsa are a great source of vitamin C and beta carotene and the whole grains will keep you feeling full.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1/3 cup quick cooking brown rice (ready in 10 minutes variety)
1/3 cup quick cooking barley
1/3 cup quinoa
2 cups water
1 cup salsa
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
- Rinse rice, barley and quinoa in a fine mesh strainer. Add all ingredients to a medium-sized saucepan and bring to a boil.
- Once boiling, cover with a lid, reduce heat to med-low and cook for 10 minutes until quinoa is tender. Remove from heat and let stand 5 minutes.
- Fluff with a fork before serving.
Makes 3 servings.
Each serving: 1 cup
Total fat: 2g
Saturated fat: 0g
Trans fat: 0g
Total Carbohydrate: 41g
Recipe provided by Digestive Disease Health Team Dietitians