Yield: 4 Servings
|2 cups||Broth or water|
|1||Clove garlic; minced|
|½ cup||Chopped scallions|
|½ cup||Chopped green bell pepper|
|½ cup||Chopped mushrooms|
|1 pinch||Cayenne pepper|
|½ cup||Chopped fresh or low-sodium canned plum tomatoes|
|3 tablespoons||Chopped parsley|
Date: 23 Apr 96 21:16:04 EDT
From: "Janice R. Springer" <75451.2725@...> Andy Levy-Stevenson asked for recipes which use Quinoa. The following, which I have NOT tested, comes from "500 Fat-Free Recipes", by Sarah Schlesinger.
1. Heat ¼ cup of the broth or water in a heavy saucepan over medium heat. Add garlic and scallions. Cook and stir for 5 minutes. Add more liquid during this process if necessary.
2. Add green pepper and mushrooms and saute for 5 more minutes.
3. Add the remaining 1¾ cups broth and bring to a boil. Stir in cayenne, quinoa, and tomatoes. Return to a boil. Reduce heat. Cover and simmer for 30 minutes or until the liquid has been absorbed.
4. Let sit for 5 minutes. Add parsley and serve.
After typing in the recipe I read the nutritional analysis. It says there are 188 calories per serving, and 5 grams of fat. That works out to 45 calories from fat, or abou 25%. I don't see where that fat could come from other than the quinoa itself. Maybe there was supposed to be a decimal point in front of the 5. According to Mastercook, Quinoa has 13.7% CFF.
FATFREE DIGEST V96 #113
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .