| 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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