| 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
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