Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| ½ cup | Quinoa -- (rinsed) |
| 1 cup | Potato, cubed -- white |
| 2 \N | Carrots -- diced |
| 2 smalls | Onions -- chopped |
| 3 cups | Corn -- can be part creamed |
| 2 cups | Milk( |
| 1½ teaspoon | Salt -- or to taste |
| \N \N | Fresh ground black pepper |
| ½ cup | Parsley -- chopped |
| \N \N | Butter -- optional |
| \N \N | OR Lite Soy milk |
Simmer quinoa, potato, carrot, celery onion until tender (About 15 min).
Add corn. Bring back to boil and simmer another 5 minutes or so. Add Milk.
Bring jujst to boil. Season to taste. Garnish with parsley and dab of butter. Serves 6-8 (with lots else for supper-main dish 2-3.) I used a potato that did not break down and whole kernel corn. One or other should be mushy to give a creamy texture. I think the flavor will be fine this evening, but it was a little bland freshly made. This is partly because of no butter which adds so much flavor.It was indeed fine for lunch next day.
Recipe By : SASSYJO
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