• 1serving

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Butter

  2. 1 small Onion,; chopped

  3. teaspoon Curry powder

  4. 2 smalls Carrots, peeled and chopped; (about 1/2 cup)

  5. 1 cup Fresh or canned chicken stock or broth

  6. cup Quinoa,; rinsed and drained

  7. teaspoon Ground cumin

  8. Salt and freshly-ground black pepper

  9. Chopped fresh parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Melt butter in a saucepan over medium-low heat. Add onion, curry powder and carrots and cook 5 minutes. Stir in ⅔ cup of chicken stock. Bring to boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove vegetables from pan with a slotted spoon and puree in a food processor or blender. Return to pan, add remaining stock, and bring to a boil. Stir in quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt and pepper. Sprinkle with parsley.~ Yield: 4 servings Recipe By :NATHALIE DUPREE SHOW#ND13 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 07:43:50 -0500 From: Meg Antczak


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