Simmer quinoa, potato, carrot, celery onion until tender (About 15 min). Add corn. Bring back to boil and simmer another 5 minutes or so. Add Milk. Bring jujst to boil. Season to taste. Garnish with parsley and dab of butter. Serves 6-8 (with lots else for supper-main dish 2-3.) I used a potato that did not break down and whole kernel corn. One or other should be mushy to give a creamy texture. I think the flavor will be fine this evening, but it was a little bland freshly made. This is partly because of no butter which adds so much flavor.It was indeed fine for lunch next day. Recipe By : SASSYJO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1950g)|
|Recipe Makes: 1|
|Calories from Fat: 486 (15%)|
|Amt Per Serving||% DV|
|Total Fat 54g||72 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 40.3mg||12 %|
|Sodium 528.1mg||18 %|
|Potassium 4708.2mg||124 %|
|Total Carbohydrate 646.3g||190 %|
|Dietary Fiber 72.5g||290 %|
|Sugars, other 573.8g|
|Protein 92.5g||132 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3333
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!