Quinoa with sweetcorn and potatoes from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Jane on August 22, 2011

    I made this with fresh sweetcorn and it was OK, probably not worth repeating. I found the mix of cubed, fried potatoes a bit odd with the quinoa. I used tomatoes as I didn't have tomatillos. It was a little too wet at the end so 14 or 15 fl oz of water would be better than 16. I had it cold today for lunch with some crumbled feta cheese mixed in and it was a bit better, the potato pieces didn't bother me so much. But still, given how many better quinoa recipes I've tried, this one isn't joining my rotation.

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