Yield: 1 Servings
|10||Sun-dried tomatoes; (not oil-packed)|
|1 can||(14-1/2 ozs.) ready-to-serve vegetable broth|
|1 cup||Uncooked quinoa|
|1 cup||Frozen green peas|
|1 can||(15-16 ozs.) pinto beans; rinsed and drained|
|2 teaspoons||Vegetable oil|
|1 medium||Carrot; sliced, (1/2 cup)|
|1 medium||Zucchini; sliced, (2 cups)|
|1 small||Leek; thinly sliced|
|1||Clove garlic; finely chopped|
|1 tablespoon||Chopped fresh or 1 t dried dill weed|
|3 tablespoons||Lemon juice|
|1 tablespoon||Olive or vegetable oil|
Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut in half.
Heat broth to boiling in 2-quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic bowl.
Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat.
Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture.
Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate about 1 hour to blend flavors.
Makes 4 servings at approx. 380 calories per serving Posted to recipelu-digest by gbdowns@... on Mar 15, 1998