| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Vegan, Potatoes, Vegetarian, Grains | 6 | servings |
INGREDIENTS
| 1 | lg | Onion; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 1 | tb | Olive oil |
| 2 | c | Potatoes; diced, new waxy potatoes are best |
| 1 1/2 | c | Vegetable stock |
| 1 | c | Quinoa; rinsed |
| 1 1/2 | c | Corn kernels; fresh or frozen |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried tarragon |
| Salt to taste |
INSTRUCTIONS
Saute the onion and garlic in the oil over medium heat for 2 minutes. Add the potatoes and saute for an additional minute. Pour in the stock, quinoa, corn, and herbs. Bring to a boil. Lower the heat, cover the pan, and simmer for 20 minutes, or until all the stock has been absorbed. Add the salt. Formatted and posted by Ellen C. <ellen@elekta.com> Per serving: 279 Calories; 5g Fat (16% calories from fat); 9g Protein; 52g Carbohydrate; 1mg Cholesterol; 426mg Sodium Food Exchanges: 3 1/2 Starch/Bread; 1/2 Vegetable; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Mar 18, 1999, converted by MM_Buster v2.0l.
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