Yield: 4 servings
|1 cup||Quinoa or 1/2 cup teff|
|¼ teaspoon||Salt, optional|
Quinoa only: measure into a saucepan half full of cold water. Swish quinoa briskly with your hand, then pour it into a fine strainer to drain. Repeat two or more times, until your water runs clear and doesn't foam when agitated. Drain again.
Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer, covered, for 15 to 20 min, until the water is absorbed.
Remove from heat, and cover for 5 min more.
Note: Add quinoa or teff to soups in either of two ways: 1) Add them, uncooked to the pot a half hour before serving time 2) Add them cooked (left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)
From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt Jones, RN
Courtesy of Theresa Merkling