| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(14.5 oz) vegetable broth |
| 1/2 |
c |
Quinoa; rinsed and drained |
| 1 3/4 |
c |
Water |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Frozen or fresh corn kernels |
| 1 1/2 |
tb |
Chopped parsley or cilantro |
| 1 |
tb |
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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