Quinoa Corn Veracruz Recipe

click to rate
0 votes | 717 views
Servings: 1

Ingredients

Cost per recipe $7.24 view details
  • 1/3 c. Whole millet
  • 2/3 c. Quinoa -- rinsed well
  • 1/2 c. Vegetable broth -- or possibly water
  • 1 c. Diced onions
  • 1 x Red or possibly green pepper --
  •     Diced
  • 1 Tbsp. Chopped garlic
  • 2 c. Diced tomatoes
  • 1/4 tsp Grnd red pepper
  •     Kernels from 2 ears corn --
  • 1 c. Or possibly
  • 1 c. Frzn whole kernel corn
  •     c Frzn peas -- thawed
  • 16 ounce Can
  •     Rinsed
  • 1/2 c. Coarsely minced fresh
  •     Basil
  • 2 Tbsp. Minced fresh parsley
  • 1/2 tsp Salt
  • 1/4 tsp Freshly grnd pepper
  •     Kidney beans -- liquid removed and

Directions

  1. 1. Toast millet in small saucepan over medium-high heat till lightly golden brown. Add in 1 c. water. Bring to boil; reduce heat and simmer till tender, 25 to 30 min. Meanwhile, in another saucepan heat quinoa and 1 1/3 c. water to boiling. Reduce heat; cover and simmer 15 min.
  2. 2. Bring broth to boil in large skillet. Add in onions, red pepper and garlic; cook till tender, 5 min. Add in tomatoes and grnd red pepper; cook till tomato is tender and juicy, 3 min. stir in corn, peas and beans, cook 1 minute more.
  3. 3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley, salt and pepper.

Toolbox

Add the recipe to which day?
« Today - Jun 06 »
Today - Jun 06
June 7 - 13
June 14 - 20
June 21 - 27
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1053g
Calories 1020  
Calories from Fat 105 10%
Total Fat 12.04g 15%
Saturated Fat 1.68g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1820mg 76%
Potassium 2381mg 68%
Total Carbs 195.79g 52%
Dietary Fiber 30.6g 102%
Sugars 28.59g 19%
Protein 39.05g 62%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment