Quinoa Corn Veracruz

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Quinoa Corn Veracruz Ingredients

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

Instructions for Quinoa Corn Veracruz

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. Recipe By : SASSYJO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeansCuisine: Uncategorized

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