When I learned that I had GD, I mourned the loss of not just sweets, but also a few favorite dishes. One such dish was arroz con pollo. White rice, the main ingredient in Mexican red rice, is definitely off the list when you have GD. I tried brown rice, as it’s the whole grain, but it spiked my sugars in a way that I simply couldn’t justify. I had no choice but to say good-bye to rice.
After having my second son, my numbers never fully went back to normal. So if I want to keep my health, then I need to change my diet… forever. The foods that had really spiked my bloodsugar, such as rice, I deemed off limits… forever. I told my husband at one point that I was going insane. I missed rice. I missed Mexican red rice. My mother-in-law always has it when we eat there. I have to forgo it every time and hers is the best! I’m becoming sad writing this. I watch longingly as my three year old and 10 month old down their nana’s rice. I needed a replacement. If I couldn’t find a replacement, I would flip out and cry.
So I decided to try quinoa. I’d had quinoa before and I thought it was disgusting. It tasted like little clumps of dirt. I don’t remember where I had it or how it was prepared, but I thought I would never try that grain (seed) of nastiness again. But that was before I got pregnant and obviously before GD changed my life. Not just that, but I learned somewhere along the line that a kid (or an adult for that matter) has to try a new food a ton of times (some sites say 10, some say 12, one says 20, but it’s a lot) before truly deciding they dislike it. Ugh fine. In my desperation for a rice replacement, I decided to try quinoa again. I made it similar to the red rice my mother-in-law makes and I loved it! It turns out that I just needed to try it in a different fashion. I’m so glad I gave quinoa another chance! I have a feeling it’s going to open so many doors for me. Quinoa everything! But first, quinoa in the arroz con pollo/Mexican red rice style.
What makes it diabetic friendly?
Admittedly, quinoa is pretty high in carbs, so be sure to eat it in moderation (serving size is about 1/3 cup cooked), but quinoa also has a low glycemic index (which means it doesn’t spike sugars as quickly as some carbs) and is full of fiber and protein. Quinoa is one of the few plant-based proteins that contains all nine essential amino acids, which makes it a complete protein. Learn more about quinoa and its health benefits, including amino acids, by reading Healthline’s article “11 Proven Health Benefits of Quinoa.”
Also, this dish is packed with vegetables, including tomatoes (which are a super food!), making it that much healthier.
Quinoa: arroz con pollo style
Ingredients
- 2 cups low-sodium chicken broth
- 1 cup dry quinoa
- 2 tbsp canola (any type) oil
- 1 green bell pepper, coarsely diced
- 1/2 onion, cut into wedges
- 4-5 garlic cloves, minced
- 1 (14.5 oz) can stewed (or diced) tomatoes, with liquid
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne (add more or less to taste)
- 2 tsp onion powder
- 2 tsp garlic powder
- Avocado, sliced
- Lime wedges
Directions
Bring chicken broth to a boil in a 2-quart pot. Add quinoa and return to a boil. Cover and reduce heat to medium and simmer until liquid is absorbed, about 12 minutes. Remove from heat, fluff with a fork, and let stand.
Meanwhile, heat oil in a large skillet. Saute peppers and onion until tender. Add garlic and cook until fragrant. Add quinoa and tomatoes. Season and stir. Cook until heated through. Serve with avocado and lime wedges.
Make it a meal
- Quinoa: arroz con pollo style, 1/3 cup (1 serving carb, protein)
- Low Carb Chicken Enchiladas, chicken pieces, shredded chicken, carne asada, or shredded beef (protein)
- 8oz glass milk (1 serving carb)
- 1/2 cup mango or 1 cup papaya or 1/2 cup fresh (not canned) pineapple (1 serving carb)
- Kale salad with lemon juice, olive oil, pinch of salt and pepper, chopped tomato, onion, and avocado
My GD 