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Sunday, April 19, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Holly Kozelsky
  • 1 cup onion
  • 2 TBS butter
  • 2 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 3 cups hot vegetable stock
  • 1 cup potatoes, peeled in 1-inch cube and cooked
  • 1/2 cup quinoa, rinsed
  • 3/4 cup milk
  • 1/2 cup Manchego or cheddar cheese, shredded
  • 2 large eggs
Dice onion in 1/4 inch pieces. Cook in butter over low heat without coloring.
Mince garlic. Make paste with garlic, salt, pepper, cumin and paprika. Add to onion and cook one minute.
Pour in hot stock, potatoes and quinoa and cook 15 minutes.
Add milk and simmer for 5 minutes (do not boil).
Stirring constantly, add cheese and eggs. Keep stirring until cheese melts and eggs set.
May garnish with 1 TBS chopped mint, 1 TBS chopped cilantro or 1?2 cup diced avocado.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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