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Quinoa Recipes
> Tex-Mex Quinoa Pilaf with Potatoes & Corn
1 1/2 cups of water
1 tablespoon of instant vegetable stock
1 cup of quinoa thoroughly rinsed and drained
3/4 pound of thin-skinned potatoes scrubbed and cut into chunks
1 teaspoon of cumin seeds
1/2 teaspoon of salt; or more to taste
1 cup of frozen corn, defrosted
1/2 cup of diced roasted red pepper
1/4 cup of chopped fresh cilantro or scallion greens
Makes 2 to 3 servings. Prep: under 15 minutes. Cooking: 12 to 15
minutes. Im convinced that quinoa will become the rice of the
nineties, as more and more people discover this light,
quick-cooking, nutritious grain. Its only natural that quinoa,
potatoes, and corn go so well together: they are all indigenous to
Latin America. However, here the success of this delicious
combination depends upon cutting the potatoes properly-if they are
larger than half-inch cubes, they will not be tender when the quinoa
is done. Accompany the pilaf with a salad or steamed green vegetable
for a terrific meal.
In a medium heavy saucepan, bring the water and stock powder to a
boil over high heat. Stir in the quinoa, potatoes, cumin, and salt,
cover, and simmer over low heat for 10 minutes. Add the corn and
continue cooking until the quinoa and potatoes are tender and all
the liquid is absorbed, 12 to 15 minutes. If all the liquid is
absorbed and the quinoa is not yet tender, stir in 2 to 3
tablespoons of boiling water, cover, and continue simmering until
done. (Alternatively, if the quinoa and potatoes are tender and
there is still liquid left in the pot, drain it off) Season with
additional salt if needed, and stir in the red pepper and cilantro.
Tex-Mex Quinoa Soup: Stir leftovers into a pot of vegetable stock
(allow 1 heaping teaspoon instant stock powder per cup of boiling
water). Liven up with a squeeze of lime.
Per serving: 390 Calories (kcal); 6g Total Fat; (12% calories from
fat); 14g Protein; 76g Carbohydrate; 0mg Cholesterol; 559mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates Recipe by: Lorna Sass Short-Cut
Vegetarian, page 111 Converted by MM_Buster v2.0n.
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