Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 small | Onion,; chopped |
| ¼ teaspoon | Curry powder |
| 2 smalls | Carrots, peeled and chopped; (about 1/2 cup) |
| 1⅔ cup | Fresh or canned chicken stock or broth |
| ⅔ cup | Quinoa,; rinsed and drained |
| ¼ teaspoon | Ground cumin |
| \N \N | Salt and freshly-ground black pepper |
| \N \N | Chopped fresh parsley, for garnish |
Melt butter in a saucepan over medium-low heat. Add onion, curry powder and carrots and cook 5 minutes. Stir in ⅔ cup of chicken stock. Bring to boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove vegetables from pan with a slotted spoon and puree in a food processor or blender. Return to pan, add remaining stock, and bring to a boil. Stir in quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt and pepper. Sprinkle with parsley.~ Yield: 4 servings
Recipe By :NATHALIE DUPREE SHOW#ND13 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 07:43:50 -0500 From: Meg Antczak <meginny@...>