| 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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