Side Pannel
Quinoa Corn Veracruz
Quinoa Corn Veracruz
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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