Quinoa skillet dinner

Yield: 4 servings

Measure Ingredient
1 cup Quinoa
15 ounces Tomatoes with green chilis
15 ounces Canned beans (pinto; black, or kidney), rinsed anD DRraned
15 ounces Hominy; canned (white or yellow), rinsed and drained
½ teaspoon Garlic powder
½ teaspoon Onion powder
1 teaspoon Dried parsley
1 teaspoon Dried basil
½ teaspoon Dried thyme
½ teaspoon Salt; or more to taste

Rinse quinoa thoroughly (it will taste bitter if you don't) and cook, covered, on low heat for 15 minutes in 2 cups boiling water. Stir in tomatoes and chilis, beans, hominy, herbs and spices and heat thoroughly.


Recipe by: Fatfree List

Posted to fatfree digest by "K. N. Phillilps" <phillips@...> on Sep 20, 1999, converted by MM_Buster v2.0l.

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