Recipe - Guts

1 cup Dry quinoa
1 cn (15 oz) minced tomatoes and
green chilis; (or 1 can of
minced tomatoes plus 1 small
can of minced green chilis
Amy's recipe did not
include green chilis)
1 cn (15 oz) beans (pinto; black,
or kidney), rinsed
1 cn (15 oz) hominy (white or
yellow); rinsed
One half teaspoon Powdered garlic
One half teaspoon Powdered onion
1 teaspoon Dried parsley
1 teaspoon Dried basil
One half teaspoon Dried thyme
One half teaspoon Salt; you might prefer more

This is a slight modification of Amy Ahmer's recipe (posted to Fatfree on
11/30/93), which has become one of our family favorites. I couldn't find
Amy's recipe in the archives, so Michelle might want to add this. Amy's
husband called the recipe "guts cause that's what he says it looks like".
Don't let the name put you off this is delicious.

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.

You can use fresh onion and garlic, and fresh herbs if you prefer. The
beauty of the recipe above is that it only takes about 20 minutes from
start to table.

Posted to fatfree digest V97 #310 by "Bob Simmons"
bsimmons@compassnet.com on Dec 29, 1997