Post by HippoMommy on Jan 7, 2006 16:43:50 GMT -5
Another from healthyherbs.about.com:
Peruvian Quinoa with Vegetables
(originally appeared in the March/April 1995 issue of _Natural
Health_ magazine -- slightly modified by HippoMommy)
3 cups cooked quinoa (cooked in water or broth)
1 tbl olive oil
1 1\2 inch piece fresh ginger, peeled and minced
1 small carrot, peeled and diced
1 rib celery, diced
1\2 red bell pepper, seeded and finely diced
1\2 green bell pepper, ditto
1\2 corn kernels, fresh or frozen
2 scallions, white part only, finely sliced
Salt and ground black pepper
1\4 c. fresh Italian parsley, chopped or 1 tbl fresh thyme leaves
In a large skillet over medium-high heat, heat oil with ginger.
When oil is hot and ginger smells aromatic (about 2 minutes)
but has not yet colored, add carrot and saute 1 minute. Stir
in celery, then add red and green peppers, corn and scallions.
Saute just long enough for veggies to heat through. Stir in
hot quinoa. Season to taste with salt and pepper. Stir in
parsley or thyme leaves and serve immediately.
Peruvian Quinoa with Vegetables
(originally appeared in the March/April 1995 issue of _Natural
Health_ magazine -- slightly modified by HippoMommy)
3 cups cooked quinoa (cooked in water or broth)
1 tbl olive oil
1 1\2 inch piece fresh ginger, peeled and minced
1 small carrot, peeled and diced
1 rib celery, diced
1\2 red bell pepper, seeded and finely diced
1\2 green bell pepper, ditto
1\2 corn kernels, fresh or frozen
2 scallions, white part only, finely sliced
Salt and ground black pepper
1\4 c. fresh Italian parsley, chopped or 1 tbl fresh thyme leaves
In a large skillet over medium-high heat, heat oil with ginger.
When oil is hot and ginger smells aromatic (about 2 minutes)
but has not yet colored, add carrot and saute 1 minute. Stir
in celery, then add red and green peppers, corn and scallions.
Saute just long enough for veggies to heat through. Stir in
hot quinoa. Season to taste with salt and pepper. Stir in
parsley or thyme leaves and serve immediately.
