Quinoa skillet dinner
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
Serve.
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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