quinoa - graham kerr

Categories
Vegetable
Yield
4 Servings
MeasureIngredient
1 cup Quinoa
2 cups Water
½ pack Gimme lean beef flavored meat substitute
½ large Onion; diced
Cloves garlic; minced
½  Red pepper; diced
1 cup Frozen corn; thawed (I think it could stand more)
  Vegetable broth or wine for sauteeing
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper (start with 1/8 teaspoon and add as you like)
¼ teaspoon Ground black pepper
  Salt to taste
  Fresh parsley; minced
  Fresh cilantro; minced (I left it out 'cause I can't stand it)

Date: Wed, 24 Apr 1996 11:08:27 -0400 (EDT) From: "Judith E. Thomas" <jethomas@...> I got inspiration for this from Quinoa - Graham Kerr's cooking show.

(Graham Kerr's Kitchen). The original called for real beef; I modified it to leave that out and the 1 tsp of oil. IMHO, I think the Gimme Lean can be left out and chickpeas or some other bean could be used, but I wanted to try it this way first. YMMV

In a non-stick dutch oven, saute the onion and garlic in veggie broth for two-three minutes. Add the Gimme Lean, breaking it up with the spatula as it cooks. (Use more veggie broth as needed). Let this cook for about five minutes while you prepare the quinoa: Rinse the quinoa in cold water and drain. Bring the two cups water to boil and add the quinoa. Cook 10-15 minutes, until quinoa has absorbed the water and you can see the white germ ring.

While the quinoa is cooking, add the remaining ingredients (except the spices) to the dutch oven and stir while cooking. When the quinoa is cooked, add it to the dutch oven and stir to combine. Add herbs and spices and cook a few minutes more to soften the parsley. Taste and re-spice as needed.

Graham Kerr served this with potatoes that had been mashed with parsley and buttermilk piped on to the plate. Then the quinoa stuff was put inside the potato ring. I didn't get that fancy; I just served the quinoa stuff on a plate w/out potatoes.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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