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Quinoa Recipes
> Quinoa, Corn, And Potatoes
1 large onion, coarsely chopped
3 Cloves garlic, minced
1 tablespoon of Olive oil
2 cups of potatoes; diced, new waxy
1 1/2 cups of vegetable stock
1 cup of quinoa; rinsed
1 1/2 cups of corn kernels; fresh or frozen
1/2 teaspoon of dried oregano
1/2 teaspoon of dried tarragon
Salt to taste
Sauté the onion and garlic in the oil over medium heat for 2
minutes. Add the potatoes and saute for an additional minute. Pour
in the stock, quinoa, corn, and herbs. Bring to a boil. Lower the
heat, cover the pan, and simmer for 20 minutes, or until all the
stock has been absorbed. Add the salt. Yields: 6 Servings
Formatted and posted by Ellen C. Per serving: 279 Calories; 5g Fat
(16% calories from fat); 9g Protein; 52g Carbohydrate; 1mg
Cholesterol; 426mg Sodium Food Exchanges: 3 1/2 Starch/Bread; 1/2
Vegetable; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia
Messina Posted to EAT-LF Digest by "Ellen C." on Mar 18, 1999,
converted by MM_Buster v2.0l.
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