• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Quinoa Corn Veracruz

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Side Dishes

 Ingredients List

  • 1/3 c Whole millet
  • 2/3 c Quinoa -- rinsed well
  • 1/2 c Vegetable broth -- or water
  • 1 c Diced onions
  • 1 Red or green pepper --
  • Diced
  • 1 tb Minced garlic
  • 2 c Diced tomatoes
  • 1/4 ts Ground red pepper
  • Kernels from 2 ears corn --
  • 1 c OR
  • 1 c Frozen whole kernel corn
  • c Frozen peas -- thawed
  • 16 oz Can
  • Rinsed
  • 1/2 c Coarsely chopped fresh
  • Basil
  • 2 tb Chopped fresh parsley
  • 1/2 ts Salt
  • 1/4 ts Freshly ground pepper
  • Kidney beans -- drained and

 Directions

1. Toast millet in small saucepan over medium-high heat until lightly
golden. Add 1 cup water. Bring to boil; reduce heat and simmer until
tender, 25 to 30 minutes. Meanwhile, in another saucepan heat quinoa and 1
1/3 cup water to boiling. Reduce heat; cover and simmer 15 minutes.

2. Bring broth to boil in large skillet. Add onions, red pepper and garlic;
cook until tender, 5 minutes. Add tomatoes and ground red pepper; cook
until tomato is tender and juicy, 3 minutes. stir in corn, peas and beans,
cook 1 minute more.

3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley,
salt and pepper.

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