| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Broth or water |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Chopped scallions |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Chopped mushrooms |
| 1 |
pn |
Cayenne pepper |
| 1 |
c |
Quinoa |
| 1/2 |
c |
Chopped fresh or low-sodium canned plum tomatoes |
| 3 |
tb |
Chopped parsley |
INSTRUCTIONS
Date: 23 Apr 96 21:16:04 EDT
From: "Janice R. Springer" <75451.2725@CompuServe.COM>
Andy Levy-Stevenson asked for recipes which use Quinoa. The following,
which I have NOT tested, comes from "500 Fat-Free Recipes", by Sarah
Schlesinger.
1. Heat 1/4 cup of the broth or water in a heavy saucepan over medium
heat. Add garlic and scallions. Cook and stir for 5 minutes. Add more
liquid during this process if necessary.
2. Add green pepper and mushrooms and saute for 5 more minutes.
3. Add the remaining 1 3/4 cups broth and bring to a boil. Stir in
cayenne, quinoa, and tomatoes. Return to a boil. Reduce heat. Cover and
simmer for 30 minutes or until the liquid has been absorbed.
4. Let sit for 5 minutes. Add parsley and serve.
After typing in the recipe I read the nutritional analysis. It says there
are 188 calories per serving, and 5 grams of fat. That works out to 45
calories from fat, or abou 25%. I don't see where that fat could come from
other than the quinoa itself. Maybe there was supposed to be a decimal
point in front of the 5. According to Mastercook, Quinoa has 13.7% CFF.
FATFREE DIGEST V96 #113
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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