| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Tex-Mex |
Veg10 |
2 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
tb |
Instant vegetable stock powder |
| 1 |
c |
Quinoa |
|
|
Thoroughly rinsed and drained |
| 3/4 |
lb |
Thin-skinned potatoes |
|
|
Scrubbed and cut into 1/2-inch dice; (about 3 cups) |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Salt; or more to taste |
| 1 |
c |
Frozen corn; defrosted |
| 1/2 |
c |
Diced roasted red pepper |
| 1/4 |
c |
Chopped fresh cilantro or parsley |
|
|
OR scallion greens |
INSTRUCTIONS
Makes 2 to 3 servings. Prep: under 15 minutes. Cooking: 12 to 15 minutes.
I'm convinced that quinoa will become the rice of the nineties, as more and
more people discover this light, quick-cooking, nutritious grain.
It's only natural that quinoa, potatoes, and corn go so well together: they
are all indigenous to Latin America. However, here the success of this
delicious combination depends upon cutting the potatoes properly-if they
are larger than half-inch cubes, they will not be tender when the quinoa is
done.
Accompany the pilaf with a salad or steamed green vegetable for a terrific
meal.
In a medium heavy saucepan, bring the water and stock powder to a boil over
high heat. Stir in the quinoa, potatoes, cumin, and salt, cover, and simmer
over low heat for 10 minutes.
Add the corn and continue cooking until the quinoa and potatoes are tender
and all the liquid is absorbed, 12 to 15 minutes. If all the liquid is
absorbed and the quinoa is not yet tender, stir in 2 to 3 tablespoons of
boiling water, cover, and continue simmering until done. (Alternatively, if
the quinoa and potatoes are tender and there is still liquid left in the
pot, drain it off)
Season with additional salt if needed, and stir in the red pepper and
cilantro.
Tex-Mex Quinoa Soup: Stir leftovers into a pot of vegetable stock (allow 1
heaping teaspoon instant stock powder per cup of boiling water). Liven up
with a squeeze of lime.
Per serving: 390 Calories (kcal); 6g Total Fat; (12% calories from fat);
14g Protein; 76g Carbohydrate; 0mg Cholesterol; 559mg Sodium Food
Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 111
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