| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | New, Vegtime5 | 6 | servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | Cloves garlic; minced | |
| 1 | lg | Onion; diced |
| 1 | tb | Ground cumin |
| 1 | tb | Oregano |
| 3 | c | Red potatoes; diced |
| 1 | c | Quinoa; rinsed |
| 4 | c | Vegetable stock |
| 1 | Chipotle chile; seeded & minced | |
| 1 | c | Tomatoes; diced |
| 1 | c | Corn kernels |
| Salt and pepper; to taste |
INSTRUCTIONS
In large pot, heat oil over medium-high heat. Saute garlic, onion, cumin and oregano, stirring, until onions are tender, about 3 minutes. Add potatoes and saute, stirring, until lightly browned, about 5 minutes. Add quinoa and toast, stirring, until light golden color, about 1 minute. Add stock, reduce heat. Cover and simmer until potatoes are tender, about 30 minutes. Add corn; season to taste with salt and pepper and cook 5 minutes longer. Serve immediately. Makes 6 servings of about 1 cup each, 4 grams of fat total per serving. | Recipe by: October 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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