Quinoa corn veracruz
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
⅓ | cup | Whole millet |
⅔ | cup | Quinoa -- rinsed well |
½ | cup | Vegetable broth -- or water |
1 | cup | Diced onions |
1 | Red or green pepper -- | |
Diced | ||
1 | tablespoon | Minced garlic |
2 | cups | Diced tomatoes |
¼ | teaspoon | Ground red pepper |
Kernels from 2 ears corn -- | ||
1 | cup | OR |
1 | cup | Frozen whole kernel corn |
cup | Frozen peas -- thawed | |
16 | ounces | Can |
Rinsed | ||
½ | cup | Coarsely chopped fresh |
Basil | ||
2 | tablespoons | Chopped fresh parsley |
½ | teaspoon | Salt |
¼ | teaspoon | Freshly ground pepper |
Kidney beans -- drained and |
Directions
1. Toast millet in small saucepan over medium-high heat until lightly golden. Add 1 cup water. Bring to boil; reduce heat and simmer until tender, 25 to 30 minutes. Meanwhile, in another saucepan heat quinoa and 1⅓ cup water to boiling. Reduce heat; cover and simmer 15 minutes.
2. Bring broth to boil in large skillet. Add onions, red pepper and garlic; cook until tender, 5 minutes. Add tomatoes and ground red pepper; cook until tomato is tender and juicy, 3 minutes. stir in corn, peas and beans, cook 1 minute more.
3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley, salt and pepper.
Recipe By : SASSYJO
File
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