| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegan, Digest, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Quinoa |
| 2 2/3 |
c |
Vegetable stock (or water) |
| 4 |
sm |
Leeks |
| 1/2 |
c |
Canned tomatoes (or 2 roma size tomatoes) |
| 5 |
tb |
(rounded 1/4 cup) currants |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
Slice leeks in half length-wise. Wash all of the larger leaves very well
(leeks are very dirty. If you don't wash it well enough your final dish
will be gritty). Chop washed leeks cross-wise into thin slices.
Place quinoa in a fine-meshed colander and rinse well for several minutes.
You want to remove the bitter coating of saponin that quinoa sometimes has.
You can also do this in a regular bowl if you are careful (fill with water,
swirl qunioa around, pour out water, repeat until water is clear).
Place leeks in nonstick pan and cook until limp and reduced (no need to add
liquid, leeks will have some water from being washed and tend to give up
liquid as they cook).
Add spices to the leeks and stir until well mixed.
Add quinoa and cook for a couple minutes.
Add stock[, currants,] and tomatoes, bring to a boil, lower heat and
simmer, covered, for 15-20 minutes until done.
Serves 8 Calories: 186.6 Fat grams: 2.6 %CFF: 11.9%
Michelle Dick <artemis> Peter_Brooks@sj.hp.com
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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