| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Quinoa |
| 1 |
|
Whole carrot; large |
| 1 |
|
Whole corn on the cob |
| 1 |
pn |
Sea salt |
|
|
Parsley; for garnish |
INSTRUCTIONS
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, 1998
A Message from our Provider:
“If you want to be a leader, you must serve.”