Courtesy of epicurious
4Servings•10 Min.Prep Time•6 Min.Cook Time•
原料：
For the Cucumber Salad:
1/2 cucumber, peeled and chopped
1/2 c. Greek kefir sour cream (or low-fat sour cream)
juice of 1 lemon
1/2 tsp. salt
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For the Vegetable Medley:
1 Tbsp. olive oil
1 red onion, peeled and diced
6 asparagus stalks, cut in 1/4-in. pieces
1/2 c. fresh or frozen corn
1/2 c. fresh or frozen peas
1 beet - peeled, cooked, and cubed
salt and pepper to taste
-
For the Potato Mixture:
2 medium red-skin potatoes, cooked and cubed
1/2 c. cooked quinoa
2 slices Muenster cheese
说明：
- Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.
- Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.
- Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add 1/2 cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Andrew Chardack, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
营养：
| 成分 | 数值 |
|---|
| Calories | 308 |
| Total Fat | 14g |
| Total Carbs | 38g |
| Protein | 10g |