Guest guest Posted August 3, 2000 Report Share Posted August 3, 2000 * Exported from MasterCook * Quinoa Mexican Style Recipe By :Phyllis Ginsberg Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound onions -- chopped 1 teaspoon freshly minced garlic 1 cup vegetable stock 1 cup quinoa -- well rinsed 1 cup canned Italian plum tomatoes -- drained 1 cup tomato juice from canned tomatoes 1/2 to 1 whole jalapeno or serrano pepper -- seeded and chopped 2 tablespoons freshly chopped cilantro for garnish Braise the onions and garlic in about 1/4 cup vegetable stock. When the onions are soft, add the quinoa, remaining vegetable stock, the plum tomatoes, tomato juice, and chile. Bring to a boil. Then reduce the heat, cover, and cook for about 20 minutes, until the quinoa is tender. Sprinkle the cilantro over the quinoa and serve. Description: " Washing the quinoa well is absolutely necessary. Otherwise this dish will be spoiled by the harsh and disagreeable taste of its natural coating. " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 2g Total Fat; (14% calories from fat); 5g Protein; 27g Carbohydrate; trace Cholesterol; 278mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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