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
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