0
(0)
CATEGORY CUISINE TAG YIELD
Meats Soups/, Stews 4 Servings

INGREDIENTS

2 c Water
2 cn Low-sodium chicken broth
1/2 c Quinoa, rinsed
2 c Cooked chicken, diced
4 c Spinach, chopped
1 c Whole kernel corn, frozen
1/2 c Scallions, chopped
Salt and pepper
Hot pepper sauce

INSTRUCTIONS

In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over
high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes.
Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4
to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.
Recipe by: Grain Power - Helen Taylor Jones Posted to MC-Recipe Digest V1
#602 by Vickie Regnart <ec628964@ix.netcom.com> on May 08, 1997

A Message from our Provider:

“Jesus welcomes you back”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?