Name: Quinoa Corn Veracruz
Ingredients: 1/3 c Whole millet; 2/3 c Quinoa -- rinsed well; 1/2 c Vegetable broth -- or water; 1 c Diced onions; 1 Red or green pepper --; Diced; 1 tb Minced garlic; 2 c Diced tomatoes; 1/4 ts Ground red pepper; Kernels from 2 ears corn --; 1 c OR; 1 c Frozen whole kernel corn; c Frozen peas -- thawed; 16 oz Can; Rinsed; 1/2 c Coarsely chopped fresh; Basil; 2 tb Chopped fresh parsley; 1/2 ts Salt; 1/4 ts Freshly ground pepper; Kidney beans -- drained and

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Side dishes, Beans/legum, Vegetarian, Vegetables	1	Servings

INGREDIENTS

1/3	c	Whole millet
2/3	c	Quinoa — rinsed well
1/2	c	Vegetable broth — or water
1	c	Diced onions
1		Red or green pepper —
		Diced
1	tb	Minced garlic
2	c	Diced tomatoes
1/4	ts	Ground red pepper
		Kernels from 2 ears corn —
1	c	OR
1	c	Frozen whole kernel corn
	c	Frozen peas — thawed
16	oz	Can
		Rinsed
1/2	c	Coarsely chopped fresh
		Basil
2	tb	Chopped fresh parsley
1/2	ts	Salt
1/4	ts	Freshly ground pepper
		Kidney beans — drained and

INSTRUCTIONS

1. Toast millet in small saucepan over medium-high heat until lightly
golden.  Add 1 cup water. Bring to boil; reduce heat and simmer until
tender, 25 to 30 minutes. Meanwhile, in another saucepan heat quinoa and 1
1/3 cup water to boiling. Reduce heat; cover and simmer 15 minutes.
2. Bring broth to boil in large skillet. Add onions, red pepper and garlic;
cook until tender, 5 minutes. Add tomatoes and ground red pepper; cook
until tomato is tender and juicy, 3 minutes. stir in corn, peas and beans,
cook 1 minute more.
3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley,
salt and pepper.
Recipe By     : SASSYJO
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”