Quinoa With Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Quinoa |
| 2 | c | Water |
| 1 | lb | Jar salsa, I used Muir Glen |
| With Black Beans and Corn | ||
| "medium" | ||
| 10 | oz | Package of frozen corn |
| kernels |
INSTRUCTIONS
Rinse the quinoa, put in a small saucepan with 2 cups water. When it boils, stir it well, reduce heat to simmer, cook for 12 to 15 minutes until quinoa is translucent. The hard part: open the jar of salsa. Add as much of it to the quinoa as you like. I used about 3/4ths of the jar. Put the frozen corn in a colander and briefly run hot water over it to separate and slightly warm up the kernels. Add to the quinoa and stir. This was a great hot-weather dish which I served at room temperature. The flavor is basically determined by the salsa that you use. Posted to fatfree digest by Muriel Kranowski <murielk@vt.edu> on Jun 29, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2874
Calories From Fat: 2121
Total Fat: 239.9g
Cholesterol: 34mg
Sodium: 2513.1mg
Potassium: 1685.9mg
Carbohydrates: 164.4g
Fiber: 18.7g
Sugar: 8.7g
Protein: 32.1g