| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | 14.5 oz vegetable broth | |
| 1/2 | c | Quinoa, rinsed and drained |
| 1 3/4 | c | Water |
| 1/4 | t | Cayenne pepper |
| 2 | Cloves garlic, minced | |
| 1 | c | Frozen or fresh corn kernels |
| 1 1/2 | T | Chopped parsley or cilantro |
| 1 | T | Fresh lime juice |
INSTRUCTIONS
Place broth, rinsed (IMPORTANT - to take away bitterness) quinoa, water, cayenne and garlic in a small soup pot and bring to a boil. Reduce heat to medium and cook 10 minutes. Add corn kernels and cook 3 minutes. Add parsley or cilantro and cook for 1 minute. Remove from heat and stir in the lime juice. Serve hot or cold. Posted to Digest eat-lf.v097.n027 by "Brownlee, Shari" <[email protected]> on Jan 23, 1998
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 459
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 426.3mg
Potassium: 955mg
Carbohydrates: 89.3g
Fiber: 10.4g
Sugar: 5.4g
Protein: 16.9g