Quinoa, corn and carrots

Yield: 6 Servings

Measure Ingredient
2 cups Water
1 cup Quinoa
1 \N Whole carrot; large
1 \N Whole corn on the cob
1 pinch Sea salt
\N \N Parsley; for garnish

The Whole Foods Bible by Chris Kilham Wash the quinoa well to remove bitterness. Drain in a fine sieve. Set aside.

Bring the water to a boil in a small saucepan that has a tight-fitting lid.

Meanwhile, scrub and dice the carrot. Shuck the corn and cut the kernels off the cob.

When the water has come to a boil, add the salt, quinoa, carrot and corn kernels and return to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, until all the water is absorbed.

Serve hot, garnished with parsley, a dab of unsalted butter if desired and lots of freshly ground pepper.

Nutrition (per serving): 138 calories Saturated fat 0 g Total Fat 2 g (12% of calories) Protein 5 g (13% of calories) Carbohydrates 26 g (75% of calories) Cholesterol 0 mg Sodium 77 mg Fiber 2 g Iron 3 mg Vitamin A 3470 IU Vitamin C 3 mg Alcohol 0 g

Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@...> on May 12, 1998

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