Quinoa with Salsa
Try this Quinoa with Salsa recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 c water
- 1 c quinoa
- 1 lb jar salsa; (i used muir glen
- 10 oz package of frozen corn
- Carbohydrate 143.7184 g
- Cholesterol 0 mg
- Fat 13.5968 g
- Fiber 15.68 g
- Protein 31.6288 g
- Saturated Fat 1.58144 g
- Serving Size 1 1 Serving (1198g)
- Sodium 18.31 mg
- Sugar 128.0384 g
- Trans Fat 1.02816 g
- Calories 824 calories
1. Rinse the quinoa, put in a small saucepan with 2 cups water. When it boils, stir it well, reduce heat to simmer, cook for 12 to 15 minutes until quinoa is translucent. 2. The hard part: open the jar of salsa. Add as much of it to the quinoa as you like. I used about 3/4ths of the jar. 3. Put the frozen corn in a colander and briefly run hot water over it to separate and slightly warm up the kernels. Add to the quinoa and stir. This was a great hot-weather dish which I served at room temperature. The flavor is basically determined by the salsa that you use. Posted to fatfree digest by Muriel Kranowski <murielk@vt.edu> on Jun 29, 1999,
