| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New import |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Fat-free, sodium-reduced |
|
|
Chicken stock (14 1/2 oz) |
| 3 |
tb |
Water |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
c |
Quinoa (available at natural |
|
|
Foods stores) |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
ts |
Dried oregano, crushed |
| 3/4 |
ts |
Dried thyme, crushed |
INSTRUCTIONS
Combine stock, water and pepper in a saucepan and bring to a boil. Stir in
quinoa, reduce heat to low, and cook, covered, about 12 minutes or until
all liquid has been absorbed. Remove from heat and stir in olive oil,
oregano and thyme. Cover again and allow to stand 5 more minutes before
serving. Makes 6 servings.
Per serving: Calories 134 Fat 4 g No cholesterol Sodium107 me Percent
calories from fat 27%
Jeanne Jones/Ring Features Syndicate Dallas Morning News 10/16/96 Typos by
Bobbie Beers
Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997
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