| 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