Saute the onion and garlic in the oil over medium heat for 2 minutes. Add the potatoes and saute for an additional minute. Pour in the stock, quinoa, corn, and herbs. Bring to a boil. Lower the heat, cover the pan, and simmer for 20 minutes, or until all the stock has been absorbed. Add the salt. Formatted and posted by Ellen C.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6|
|Calories from Fat: 29 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 267.8mg||9 %|
|Potassium 528.8mg||14 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 38g|
|Protein 7.6g||11 %|
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Calories per serving: 224
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