Recipe - Vegetable Quiche With Tofu

1 cup Quinoa
3 tablespoon Olive oil
1 teaspoon Minced fresh ginger
1 small Carrot, peeled, cut into
1/4inch dice
One half Red and yellow bell pepper,
seeded and cut into 1/4
inch dice
One half cup Thawed frozen petite peas
One half cup Thawed frozen corn kernels
Salt and freshly ground
black pepper
One half cup Finely cut or sliced up scallions
2 tablespoon Chopped fresh mint
One fourth cup Very finely chopped almonds

Soak quinoa in a bowl of cold water and rub the quinoa between your hands.
Drain and repeat the process a couple of times. Combine quinoa with 8 cups
of cold water and bring to a boil.

Lower heat and simmer from 8 to 10 minutes or until just cooked and grains
have turned translucent. Take care not to overcook; quinoa should have some
crunch to it. Drain but do not rinse and transfer to a 13 x 9inch pan to
cool; fluff with fork and hold until ready to eat.

Heat olive oil in a large skillet. Add ginger and carrot and saute for
about a minute, stirring frequently. Add bell peppers and saute for 2
minutes to soften. Add peas and corn and saute a minute to heat through.
Add quinoa and saute long enough, stirring, just to reheat. Season to taste
with salt and pepper

Remove the quinoa from heat and stir in scallions, mint and almonds; serve
immediately.

Yield: 4 to 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MCRecipe Digest V1 #368

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6769

From: 4paws@netrax.net (ShermeyerGail)

Date: Sat, 11 Jan 1997 20:56:35 0500