per serving: 432 calories; 12 grams protein; 15 grams total fat; 10 grams fiber; 2 grams saturated fat; 65 grams carbohydrates; 0 mgs cholesterol; 345 mgs sodium; 11 WW points plus

Vegetarian $12 Dinners

Quinoa Salad with Roasted Asparagus and White Beans


1 cup quinoa rinsed

2 cups water

coarse salt and freshly ground pepper, to taste

1 pound asparagus ends snapped and cut into 2-inch pieces

1/4 cup olive oil divided

1 whole lemon juiced

1 15-ounce can white great Northern beans rinsed and drained

1 cup roasted red peppers drained and chopped

2 stalks celery thinly sliced

2 green onions minced


Preheat oven to 425 degrees.
Combine the quinoa with the water in a saucepan and bring to a boil. Add a little salt, reduce the heat to low and simmer for 15 minutes, until all of the liquid is absorbed. Drain well and place in a bowl. Set aside to cool.
Meanwhile, arrange the asparagus on a lightly oiled rimmed baking sheet and drizzle with half of the olive oil; season with salt and pepper. Roast until tender, about 8 minutes.
In a large bowl, combine the remaining olive oil, lemon juice and salt and pepper to taste. Add the white beans, roasted red pepper, celery and green onions along with the roasted asparagus and quinoa. Toss gently and serve.

Pita Toasts


4 6-inch pita pockets

1/4 cup olive oil

1 teaspoon coarse salt


Preheat oven to 375 degrees.
Halve pitas horizontally and lightly brush rough sides with oil. Season pitas with salt and cut each round into wedges.
Arrange wedges in one layer on a baking sheet and bake until golden and crisp, 10 to 15 minutes.