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    You are in: Home / Recipes / Quinoa With Roasted Corn and Peppers Recipe
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    Quinoa With Roasted Corn and Peppers

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    3 Total Reviews

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    • on August 12, 2012

      This was very good! I doubled the recipe, and used chicken stock, red pepper, and chives for the herb garnish at the end. I don't think I needed to double the liquid when increasing the recipe; as I had a lot left in the pan after the 15 minutes of cooking time and the quinoa was fully cooked. To compensate, I just cranked the heat and let the excess evaporate. I also chose not to leave the corn and peppers in the pan while cooking the quinoa, I didn't want them to get mushy. Altogether this was very good, but I'd like to see some garlic and onion sauteed with the corn and peppers- just to add a bit more aromatic flavor. Thanks for sharing! Made for ZWT8

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    • on May 13, 2009

      This was good, Trader Joe's Quinoa was apparently more expensive, so we got a quinoa medley. I used chicken stock, I would add a touch more something for a little more flavor, this was still really good. Thank you for sharing. Made for ZWT 5

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    • on May 13, 2009

      I really like quinoa and was delighted to find this recipe on the ZWT5 All Players Cookbook (though was surprised it was in the New Zealand/Australia cookbook). This recipe is delicious. I added an onion and a clove of garlic, and subbed sweet red, yellow & orange peppers for the bell pepper. Made for the Groovy GastroGnomes, ZWT5.

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    Nutritional Facts for Quinoa With Roasted Corn and Peppers

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.1
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 5.9 mg
    Total Carbohydrate 47.6 g
    Dietary Fiber 5.4 g
    Sugars 0.0 g
    Protein 8.4 g

    The following items or measurements are not included:



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