Yield: 1 Servings
|½ cup||Quinoa -- (rinsed)|
|1 cup||Potato, cubed -- white|
|2||Carrots -- diced|
|2 smalls||Onions -- chopped|
|3 cups||Corn -- can be part creamed|
|1½ teaspoon||Salt -- or to taste|
|Fresh ground black pepper|
|½ cup||Parsley -- chopped|
|Butter -- optional|
|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