INGREDIENTS

INSTRUCTIONS

1998    
The Whole Foods Bible by Chris Kilham  Wash the quinoa well to remove
bitterness. Drain in a fine sieve. Set  aside.  Bring the water to a
boil in a small saucepan that has a  tight-fitting lid.  Meanwhile,
scrub and dice the carrot. Shuck the corn and cut the  kernels off the
cob.  When the water has come to a boil, add the salt, quinoa, carrot
and  corn kernels and return to a boil. Reduce the heat, cover, and
simmer  for 15-20 minutes, until all the water is absorbed.  Serve hot,
garnished with parsley, a dab of unsalted butter if  desired and lots
of freshly ground pepper.  Nutrition (per serving): 138 calories
Saturated fat 0 g Total Fat 2 g (12% of calories) Protein 5 g (13% of
calories) Carbohydrates 26 g (75% of calories)  Cholesterol 0 mg Sodium
77 mg Fiber 2 g Iron 3 mg Vitamin A 3470 IU  Vitamin C 3 mg Alcohol 0 g
Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on May 12,

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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 157.6mg
Potassium: 314.7mg
Carbohydrates: 28.3g
Fiber: 3.5g
Sugar: 2.1g
Protein: 5.3g