Quinoa, corn and carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Quinoa |
| 1 | Whole carrot; large | |
| 1 | Whole corn on the cob | |
| 1 | pinch | Sea salt |
| Parsley; for garnish | ||
Directions
The Whole Foods Bible by Chris Kilham Wash the quinoa well to remove bitterness. Drain in a fine sieve. Set aside.
Bring the water to a boil in a small saucepan that has a tight-fitting lid.
Meanwhile, scrub and dice the carrot. Shuck the corn and cut the kernels off the cob.
When the water has come to a boil, add the salt, quinoa, carrot and corn kernels and return to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, until all the water is absorbed.
Serve hot, garnished with parsley, a dab of unsalted butter if desired and lots of freshly ground pepper.
Nutrition (per serving): 138 calories Saturated fat 0 g Total Fat 2 g (12% of calories) Protein 5 g (13% of calories) Carbohydrates 26 g (75% of calories) Cholesterol 0 mg Sodium 77 mg Fiber 2 g Iron 3 mg Vitamin A 3470 IU Vitamin C 3 mg Alcohol 0 g
Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@...> on May 12, 1998
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