Here's another one that I adapted simply by leaving out the oil.
* Exported from MasterCook *
Quinoa, Corn, and Potatoes
Recipe By :Mark & Virginia Messina
Serving Size : 6 Preparation Time :0:10
Categories : Fatfree Grains
Quick And Easy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- coarsely chopped
3 cloves garlic -- minced
1 tablespoon water -- (replaced olive oil)
2 cups potatoes -- diced (new waxy potatoes are best)
1 1/2 cups vegetable stock
1 cup quinoa -- rinsed
1 1/2 cups corn kernels -- fresh or frozen
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
salt to taste
Saute the onion and garlic in the water over medium heat for 2 minutes. Add the potatoes and saute for an additional minute. Pour in the stock, quinoa, corn, and herbs. Bring to a boil. Lower the heat, cover the pan, and simmer for 20 minutes, or until all the stock has been absorbed. Add the salt.
Source:
"The Vegetarian Way"
S(Website):
"http://www.ajlc.waterloo.on.ca/Recipes/Vegan/";
Start to Finish Time:
"0:30"
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Per serving: 229 Calories (kcal); 3g Total Fat; (10% calories from fat); 8g Protein; 45g Carbohydrate; 1mg Cholesterol; 419mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0