Quinoa corn veracruz

1 Servings

Ingredients

QuantityIngredient
cupWhole millet
cupQuinoa -- rinsed well
½cupVegetable broth -- or water
1cupDiced onions
1Red or green pepper --
Diced
1tablespoonMinced garlic
2cupsDiced tomatoes
¼teaspoonGround red pepper
Kernels from 2 ears corn --
1cupOR
1cupFrozen whole kernel corn
cupFrozen peas -- thawed
16ouncesCan
Rinsed
½cupCoarsely chopped fresh
Basil
2tablespoonsChopped fresh parsley
½teaspoonSalt
¼teaspoonFreshly 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

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