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Quinoa Medley, Gluten Free Recipe

   
 

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     Quinoa Medley, Gluten Free

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   6 cups
Preptime   20 min.

Ingredients
1 cup Quinoa
1 1/2 cups Vegetable Broth
3/4 tsp Cinnamon
1 15 oz can Black Beans (about 2 cups)
1 Cob of Corn (about 1 cup)
1 Red Bell Pepper
1 Poblano Chile
1 Tomato
Hot Sauce
 

Instructions
Earthy and textural, quinoa is a fabulous source of protein. Traditional Latin American flavors infuse this filling and nutritious dish. It is delicious warm or cold.
Rinse the quinoa in a strainer and chop up the poblano. Put the quinoa, poblano, broth, and cinnamon in a pot over high heat and bring to a boil. Once it reaches a boil, cover the pot, turn down the heat, and let it simmer for 15 minutes.
Meanwhile, drain the black beans and put them in a large bowl. Slice the corn off the cob--you can slice the kernels right off the cob directly into the bowl. Chop the tomato and bell pepper and add them to the bowl.
Once the quinoa has cooked, add it to the bowl as well. Toss everything together. Hit it with a little hot sauce if you like.


Originally Submitted
6/16/2006





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