| 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
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