Yield: 1 servings
|1 pounds||Jar salsa; (I used Muir Glen With Black Beans and Corn \"medium\")|
|10 ounces||Package of frozen corn kernels|
1. Rinse the quinoa, put in a small saucepan with 2 cups water. When it boils, stir it well, reduce heat to simmer, cook for 12 to 15 minutes until quinoa is translucent.
2. The hard part: open the jar of salsa. Add as much of it to the quinoa as you like. I used about 3/4ths of the jar.
3. Put the frozen corn in a colander and briefly run hot water over it to separate and slightly warm up the kernels. Add to the quinoa and stir.
This was a great hot-weather dish which I served at room temperature. The flavor is basically determined by the salsa that you use.
Posted to fatfree digest by Muriel Kranowski <murielk@...> on Jun 29, 1999, converted by MM_Buster v2.0l.