Yield: 1 servings
|1 cup||Dry quinoa|
|1 can||Peeled cut tomatoes|
|1 can||Beans (I've used pinto,|
|Black, and kidney)|
|x||Spices - I use garlic,|
|Onion, parsley, basil,|
Cook quinoa w/ 2 cups water. Add tomatoes, beans, hominy and spices and keep on low heat until all is hot.
Posted by simmons@... (Bob Simmons) to the Fatfree Digest [Volume 13 Issue 2] Dec. 2, 1994 Source: Amy B. Ahmer <aahmer@...>
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.