Recipe - Quinoa Corn And Carrots

2 cup Water
1 cup Quinoa
1 Whole carrot; large
1 Whole corn on the cob
1 pn Sea salt
Parsley; for garnish

The Whole Foods Bible by Chris Kilham

Wash the quinoa well to remove bitterness. Drain in a fine sieve. Set
aside.

Bring the water to a boil in a small saucepan that has a tightfitting lid.

Meanwhile, scrub and dice the carrot. Shuck the corn and cut the kernels
off the cob.

When the water has come to a boil, add the salt, quinoa, carrot and corn
kernels and return to a boil. Reduce the heat, cover, and simmer for 1520
minutes, until all the water is absorbed.

Serve hot, garnished with parsley, a dab of unsalted butter if desired and
lots of freshly ground pepper.

Nutrition (per serving): 138 calories

Saturated fat 0 g Total Fat 2 g (12% of calories) Protein 5 g (13% of
calories) Carbohydrates 26 g (75% of calories)

Cholesterol 0 mg Sodium 77 mg Fiber 2 g Iron 3 mg Vitamin A 3470 IU Vitamin
C 3 mg Alcohol 0 g

Posted to EATLF Digest by MOMnAaron MOMnAaron@aol.com on May 12, 1998