Quinua A La Jardinera (Peruvian Quinoa With Vegtables)

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Title: Quinua A La Jardinera (Peruvian Quinoa With Vegtables)
Categories: vegetarian, side dish
Yield: 6 servings

2 tb olive oil
1 piece ginger, fresh; 1/2
-inch piece, peeled an
1 sm carrot; 1/4 inch dice
1 rib celery; minced
1/2 pieces bell peppers (red,
-green, yellow); red, diced
1/2 pieces bell peppers (red,
-green, yellow); green, dice
1/2 c corn; fresh or frozen
2 stalks scallions, white part
- only; sliced
1 Recipe Basic Quinoa II; hot
1/4 c fresh Italian Parsley
-chopped
1 tb thyme; fresh

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 vegetables to heat
through. Stir in hot quinoa. Season to taste with salt and pepper. Stir in
parsley or thyme leaves and serve immediately.

*NOTE: The late Felipe Rojas-Lombardi, a Peruvian chef, introduced the
colorful pilaf, which combines quinoa with other native Sought American
ingredients, namely corn and peppers. All the vegetables are cut to about
the same size as the kernels of corn; larger pieces overwhelm the fluffy,
light texture of the quinoa.

Contributor: Natural Health Magazine Mar/April 1995

NYC Nutrilink: N532^04053,N204^02021,N2752^11124,N2765^11143
NYC Nutrilink: N2914^11333,N2914^11333,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N224^02042



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Per Serving (excluding unknown items): 657 Calories; 72g Fat (96.9%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 14
1/2 Fat.




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