| 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
1. 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.
2. 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.
3. 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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