In large Dutch oven, cook bacon until crisp.
Remove bacon, drain on paper towel. Add
onion, celery, red pepper and thyme to pot
and cook 8 minutes.
Add quinoa and corn and cook 3 minutes
Add chipotle chili powder and salt and cook
In small bowl, whisk together yogurt, milk
and corn starch. Add this milk mixture and broth
to pot and bring to a boil.
Add potato and lower heat to medium. Cook
for 12 minutes, or until potato is cooked through.
Garnish with bacon and serve.
From cookingquinoa.com. 8/2/13
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 22 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0.2mg||0 %|
|Sodium 317mg||11 %|
|Potassium 355.3mg||9 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 26.7g|
|Protein 6.1g||9 %|
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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: 166
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