| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 1/2 | c | Quinoa — (rinsed) |
| 1 | c | Potato, cubed — white |
| 2 | Carrots — diced | |
| 2 | sm | Onions — chopped |
| 3 | c | Corn — can be part creamed |
| 2 | c | Milk( |
| 1 1/2 | ts | Salt — or to taste |
| Fresh ground black pepper | ||
| 1/2 | c | Parsley — chopped |
| Butter — optional | ||
| OR Lite Soy milk |
INSTRUCTIONS
Simmer quinoa, potato, carrot, celery onion until tender (About 15 min). Add corn. Bring back to boil and simmer another 5 minutes or so. Add Milk. Bring jujst to boil. Season to taste. Garnish with parsley and dab of butter. Serves 6-8 (with lots else for supper-main dish 2-3.) I used a potato that did not break down and whole kernel corn. One or other should be mushy to give a creamy texture. I think the flavor will be fine this evening, but it was a little bland freshly made. This is partly because of no butter which adds so much flavor.It was indeed fine for lunch next day. Recipe By : SASSYJO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”