| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dry quinoa |
| 1 |
cn |
(15 oz) diced tomatoes and green chilis; (or 1 can of diced tomatoes plus 1 small can of diced green chilis – Amy's recipe did not include green chilis) |
| 1 |
cn |
(15 oz) beans (pinto; black, or kidney), rinsed |
| 1 |
cn |
(15 oz) hominy (white or yellow); rinsed |
| 1/2 |
ts |
Powdered garlic |
| 1/2 |
ts |
Powdered onion |
| 1 |
ts |
Dried parsley |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt; you might prefer more |
INSTRUCTIONS
This is a slight modification of Amy Ahmer's recipe (posted to Fatfree on
11/30/93), which has become one of our family favorites. I couldn't find
Amy's recipe in the archives, so Michelle might want to add this. Amy's
husband called the recipe "guts cause that's what he says it looks like".
Don't let the name put you off -- this is delicious.
Rinse quinoa thoroughly (it will taste bitter if you don't) and cook,
covered, on low heat for 15 minutes in 2 cups boiling water. Stir in
tomatoes and chilis, beans, hominy, herbs and spices and heat thoroughly.
Serve.
You can use fresh onion and garlic, and fresh herbs if you prefer. The
beauty of the recipe above is that it only takes about 20 minutes from
start to table.
Posted to fatfree digest V97 #310 by "Bob Simmons"
<bsimmons@compassnet.com> on Dec 29, 1997
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