Quinoa Soup With Corn
| 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" <BrownleeS@dsmo.com> on Jan 23, 1998
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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