Recipe - Quinoa Corn And CarrotsCategories: None, 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
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
Quinoa Corn And Carrots recipe makes 9 Servings
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