| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | c | Quinoa |
| 2 | c | Water |
| 1 | lb | Jar salsa; (I used Muir Glen With Black Beans and Corn "medium") |
| 10 | oz | Package of frozen corn kernels |
INSTRUCTIONS
1. Rinse the quinoa, put in a small saucepan with 2 cups water. When it boils, stir it well, reduce heat to simmer, cook for 12 to 15 minutes until quinoa is translucent. 2. The hard part: open the jar of salsa. Add as much of it to the quinoa as you like. I used about 3/4ths of the jar. 3. Put the frozen corn in a colander and briefly run hot water over it to separate and slightly warm up the kernels. Add to the quinoa and stir. This was a great hot-weather dish which I served at room temperature. The flavor is basically determined by the salsa that you use. Posted to fatfree digest by Muriel Kranowski <murielk@vt.edu> on Jun 29, 1999, converted by MM_Buster v2.0l.
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