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Quinoa Skillet Dinner
Posted By archives On May 6, 2010 @ 8:39 am In Beans and Legumes,Rice and Grains | No Comments
I got this somewhere on the net and made it for the first time last week. Very easy. Next time I think I’ll use chili powder or cumin instead of the basil and thyme; the spices didn’t seem right to me, though my husband loved it.
Serving Size: 4
1 cup quinoa
15 ounces tomatoes with green chilis
15 ounces canned beans (pinto, black, or kidney) — rinsed and drained
15 ounces hominy, canned (white or yellow) — rinsed and drained (I used regular corn)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt — or to taste
Rinse quinoa thoroughly (it will taste bitter if you don’t) and cook, covered, on low heat for 15 minutes in 2 cups boiling water. Stir in tomatoes and chilis, beans, hominy, herbs and spices and heat thoroughly. Serve.
Posted by Susan Voisin to the VegList mailing list.
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