Recipe - Quinoa Corn Veracruz

1/3 cup Whole millet
2/3 cup Quinoa rinsed well
One half cup Vegetable broth or water
1 cup Diced onions
1 Red or green pepper
Diced
1 tablespoon Minced garlic
2 cup Diced tomatoes
One fourth teaspoon Ground red pepper
Kernels from 2 ears corn
1 cup OR
1 cup Frozen whole kernel corn
cup Frozen peas thawed
16 ounce Can
Rinsed
One half cup Coarsely chopped fresh
Basil
2 tablespoon Chopped fresh parsley
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
Kidney beans drained and

1. Toast millet in small saucepan over mediumhigh heat until lightly
golden. Add 1 cup water. Bring to boil; reduce heat and simmer until
tender, 25 to 30 minutes. Meanwhile, in another saucepan heat quinoa and 1
1/3 cup water to boiling. Reduce heat; cover and simmer 15 minutes.

2. Bring broth to boil in large skillet. Add onions, red pepper and garlic;
cook until tender, 5 minutes. Add tomatoes and ground red pepper; cook
until tomato is tender and juicy, 3 minutes. stir in corn, peas and beans,
cook 1 minute more.

3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley,
salt and pepper.

Recipe By : SASSYJO

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip