In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes. Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce. Recipe by: Grain Power - Helen Taylor Jones Posted to MC-Recipe Digest V1 #602 by Vickie Regnart
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4|
|Calories from Fat: 171 (44%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 84mg||26 %|
|Sodium 405.8mg||14 %|
|Potassium 739.4mg||19 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 23.8g|
|Protein 28.4g||41 %|
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Calories per serving: 393
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