Quinoa, corn, and potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 1 | tablespoon | Olive oil |
| 2 | cups | Potatoes; diced, new waxy potatoes are best |
| 1½ | cup | Vegetable stock |
| 1 | cup | Quinoa; rinsed |
| 1½ | cup | Corn kernels; fresh or frozen |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried tarragon |
| Salt to taste | ||
Directions
Saute the onion and garlic in the oil over medium heat for 2 minutes. Add the potatoes and saute for an additional minute. Pour in the stock, quinoa, corn, and herbs. Bring to a boil. Lower the heat, cover the pan, and simmer for 20 minutes, or until all the stock has been absorbed. Add the salt.
Formatted and posted by Ellen C. <ellen@...> Per serving: 279 Calories; 5g Fat (16% calories from fat); 9g Protein; 52g Carbohydrate; 1mg Cholesterol; 426mg Sodium Food Exchanges: 3½ Starch/Bread; ½ Vegetable; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Mar 18, 1999, converted by MM_Buster v2.0l.
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