Yum, tearty, Quinoa Vegetable Paella!

Hi tearty!

Do you ever store food in plastic containers?

If you're like me, you might be alarmed to discover some of the
dangers. My friend Trevor describes them in his latest article...
"What's Wrong With Storing Food In Plastic?"

When you answer his latest survey (it's short!), you'll be re-directed
to the article on plastic containers....

http://clicks.aweber.com/y/ct/?l=KME.R&m=kVfQxhgL3yk6&b=hcMJAbMwAIiVUxSiKhowmg

NOTE: Even if you already know about plastic containers, your answers
to Trevor's survey will help him choose the right platform for our
new online community!

---------------------------------
Quinoa Vegetable Paella
---------------------------------

Today's recipe comes from Susan at www.fatfreevegan.com

This is one of those dishes that seems to improve overnight. It's a
subtle dish, not a spicy one.

1 onion, chopped
3 cloves garlic, minced
1 1/2 cup quinoa
1/4 teaspoon saffron, crushed
2 teaspoons Spanish smoked paprika
1/2 teaspoon ground cumin
dash cayenne
1 14-ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14-ounce can light red kidney beans, rinsed and drained
2 3/4 - 3 cups vegetable broth
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
1 can artichoke hearts, rinsed and cut into quarters

Put the quinoa into a large bowl. Cover with water and stir well to
wash the grain. Pour off the water and then repeat the washing process.
You may also put the quinoa into a fine mesh strainer and rinse
thoroughly.

Sauté onion and garlic in a deep non-stick skillet with a little
water until soft. (I use my inconveniently-named "chicken fryer" for
this.) Add the quinoa and saffron and cook, stirring, for another 2
minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and
2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low,
and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks
dry, add the remaining vegetable broth. Place the zucchini on top of
the quinoa and re-cover. Cook for about 5 more minutes, until quinoa
is done. Remove the cover, stir in the peas, and cook uncovered until
peas are warm and all liquid is absorbed, about 5 minutes. Arrange
the artichoke hearts on the top and serve. Add salt at the table, if
necessary.

Makes about 6 servings.

340 - 11th Street, Suite 4A
Brooklyn, NY 11215
Usa

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?jExsHMy0LCzMTIwcrEy0RrSsTOyMHIzM