NEW

IAHCSMM Announces Board of Director Election Results

The International Association of Healthcare Central Service Materiel Management (IAHCSMM) announced the election results for four board of director positions.

Medtronic Recalls Valiant Navion Thoracic Stent Graft System

The FDA has identified this as a Class I recall, the most serious type of recall. Use of these devices may cause serious injuries or death.

Activ Surgical Announces FDA Clearance for ActivSight Intraoperative Imaging Module

Activ Surgical announced the U.S. Food and Drug Administration (FDA) 510(k) clearance of the company’s ActivSight Intraoperative Imaging Module for enhanced surgical visualization.

Metrex Surface Disinfectant Portfolio Secures EPA Approval

The U.S. Environmental Protection Agency (EPA) has approved all eight surface disinfectant products made by an infection prevention leader, Metrex, as effective against SARS-CoV-2, the novel coronavirus that causes COVID-19.

Chickpea Quinoa Pilaf

Chickpeas and quinoa are the staples in this low-calorie, protein-rich meal. Canned chickpeas are a great go-to when you need to get dinner on the table fast, though dried beans that have been soaked over night and boiled make for a more toothsome texture. This recipe’s other star – quinoa – is a South American seed that has long been popular among vegetarians for its properties as a complete protein, though it’s hit the culinary mainstream in recent years. Its small grains and tender-crunchy texture are reminiscent of couscous. The seeds’ nutty flavor provides a counterpoint to the heat from the spices in this Indian-inspired main dish. Serve it warm for dinner with a side of sauteéed spinach, or chilled for lunch the next day.

Ingredients:

  • 1 cup quinoa 1/8 teaspoon salt 2 cups water
  • 1 can chickpeas, drained
  • 2 tsp. olive oil
  • small yellow onion, diced 2 cloves garlic, minced
  • 1 cup frozen green peas, thawed
  • 2 tbsp. tomato paste
  • 1 tsp cumin 1/2 tsp coriander
  • cayenne pepper
  • turmeric
  • cilantro

Directions:

Rinse quinoa in two changes of water, drain. Bring quinoa, water and salt to a boil. Reduce heat to medium low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Meanwhile, heat olive oil over medium-high and sauteé onion until translucent, about 5 minutes. Add garlic and sauteé until fragrant, about one minute. Stir in chickpeas, garlic, tomato paste, cumin, coriander and turmeric; sauteé 5 minutes. Stir chickpea mixture and green peas into quinoa until well combined. Stir in cilantro just before serving. Add more for garnish, if desired. Serve with a side of sauteéed spinach. Serves 6.

Previous

Next

Submit a Comment

Your email address will not be published. Required fields are marked *

X