| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 2 | c | Water |
| 1 | c | Quinoa |
| 1 | Whole carrot; large | |
| 1 | Whole corn on the cob | |
| 1 | pn | Sea salt |
| Parsley; for garnish |
INSTRUCTIONS
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@aol.com> on May 12, 1998
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