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CATEGORY CUISINE TAG YIELD
Meats Soups/, Stews 4 Servings

INGREDIENTS

2 c Water
2 Low-sodium chicken broth
1/2 c Quinoa, rinsed
2 c Cooked chicken, diced
4 c Spinach, chopped
1 c Whole kernel corn, frozen
1/2 c Scallions, chopped
Salt and pepper
Hot pepper sauce

INSTRUCTIONS

1997    
In a 3-quart saucepan, bring chicken broth and 2 cups water to boil
over high heat. Stir in quinoa and cooked chicken; simmer, covered,  15
minutes.  Add spinach, corn and scallions; return to boiling. Reduce
heat;  simmer 4 to 5 minutes. Season to taste with salt, pepper and hot
pepper sauce.  Recipe by: Grain Power - Helen Taylor Jones Posted to
MC-Recipe  Digest V1 #602 by Vickie Regnart <ec628964@ix.netcom.com> on
May 08,

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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 482.8mg
Potassium: 355.1mg
Carbohydrates: 22.7g
Fiber: 2.8g
Sugar: 1.9g
Protein: 6.7g


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