| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 10 | Sun-dried tomatoes; (not oil-packed) | |
| 1 | cn | (14-1/2 ozs.) ready-to-serve vegetable broth |
| 1 | c | Uncooked quinoa |
| 1 | c | Frozen green peas |
| 1 | cn | (15-16 ozs.) pinto beans; rinsed and drained |
| 2 | ts | Vegetable oil |
| 1 | md | Carrot; sliced, (1/2 cup) |
| 1 | md | Zucchini; sliced, (2 cups) |
| 1 | sm | Leek; thinly sliced |
| 1 | Clove garlic; finely chopped | |
| 1 | tb | Chopped fresh or 1 t dried dill weed |
| 3 | tb | Lemon juice |
| 1 | tb | Olive or vegetable oil |
INSTRUCTIONS
Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut in half. Heat broth to boiling in 2-quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic bowl. Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat. Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture. Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate about 1 hour to blend flavors. Makes 4 servings at approx. 380 calories per serving Posted to recipelu-digest by gbdowns@usa.net on Mar 15, 1998
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