Quinoa corn veracruz

Yield: 1 Servings

Measure Ingredient
⅓ cup Whole millet
⅔ cup Quinoa -- rinsed well
½ cup Vegetable broth -- or water
1 cup Diced onions
1 \N Red or green pepper --
\N \N Diced
1 tablespoon Minced garlic
2 cups Diced tomatoes
¼ teaspoon Ground red pepper
\N \N Kernels from 2 ears corn --
1 cup OR
1 cup Frozen whole kernel corn
\N cup Frozen peas -- thawed
16 ounces Can
\N \N Rinsed
½ cup Coarsely chopped fresh
\N \N Basil
2 tablespoons Chopped fresh parsley
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
\N \N Kidney beans -- drained and

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


Similar recipes