Guest guest Posted March 18, 1999 Report Share Posted March 18, 1999 Oops, I managed to let the MC quick-fill list the ingredient as " quince " and not quinoa. So you might want to delete the original recipe and replace it with this one. I am sorry for the error! * Exported from MasterCook Mac * Quinoa, Corn, and Potatoes Recipe By : The Vegetarian Way, Mark & Virginia Messina Serving Size : 6 Preparation Time :0:00 Categories : Vegan Potatoes Vegetarian Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- coarsely chopped 3 cloves garlic -- minced 1 tablespoon olive oil 2 cups potatoes -- diced - new waxy potatoes are best 1 1/2 cups vegetable stock 1 cup quinoa -- rinsed 1 1/2 cups corn kernels -- fresh or frozen 1/2 teaspoon dried oregano 1/2 teaspoon dried tarragon salt to taste 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: 3 1/2 Starch/Bread; 1/2 Vegetable; 1 Fat _____ -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
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