| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 10 | Sun-dried tomatoes; (not oil-packed) |
| 1 Dose | (14-1/2 ozs.) ready-to-serve vegetable broth |
| 1 Tasse | Uncooked quinoa |
| 1 Tasse | Frozen green peas |
| 1 Dose | (15-16 ozs.) pinto beans; rinsed and drained |
| 2 Teelöffel | vegetable oil |
| 1 mittel | Carrot; sliced, (1/2 cup) |
| 1 mittel | Zucchini; sliced, (2 cups) |
| 1 klein | Leek thinly sliced |
| 1 | Cloves garlic finely chopped |
| 1 Esslöffel | Chopped fresh or 1 t dried dill weed |
| 3 Esslöffel | lemon juice |
| 1 Esslöffel | Olive oil or vegetable oil |
|
Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened; drain and cut in half.
Heat broth to boiling in 2-quart saucepan. Stir in quinoa. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until liquid is absorbed. Mix quinoa, peas, beans and tomatoes in large glass or plastic bowl.
Heat 2 teaspoons vegetable oil in 10-inch skillet over medium-high heat. Cook carrot, zucchini, leek and garlic in oil about 8 minutes, stirring frequently, until carrot is crisp-tender. Stir zucchini mixture into quinoa mixture.
Mix dill weed, lemon juice and 1 tablespoon olive oil; toss with quinoa mixture. Cover and refrigerate about 1 hour to blend flavors.
|
|
Anmerkungen zum Rezept:
|
