Bert’s Forty-carat Quinoa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | Onion, chopped | |
| 1/4 | t | Curry powder |
| 2 | Carrots, peeled and chopped | |
| about 1/2 cup | ||
| 1 2/3 | c | Fresh or canned chicken |
| stock or broth | ||
| 2/3 | c | Quinoa, rinsed and drained |
| 1/4 | t | Ground cumin |
| Salt and freshly-ground | ||
| black pepper | ||
| Chopped fresh parsley, for | ||
| garnish |
INSTRUCTIONS
Melt butter in a saucepan over medium-low heat. Add onion, curry powder and carrots and cook 5 minutes. Stir in 2/3 cup of chicken stock. Bring to boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove vegetables from pan with a slotted spoon and puree in a food processor or blender. Return to pan, add remaining stock, and bring to a boil. Stir in quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt and pepper. Sprinkle with parsley.~ Yield: 4 servings Recipe By :NATHALIE DUPREE SHOW#ND13 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 07:43:50 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 760
Calories From Fat: 291
Total Fat: 32.7g
Cholesterol: 61.1mg
Sodium: 1597.2mg
Potassium: 1444.8mg
Carbohydrates: 91.5g
Fiber: 12.4g
Sugar: 8.9g
Protein: 26.3g