Dirty quinoa dressing

Yield: 4 servings

Measure Ingredient
1.00 cup quinoa
1.00 tablespoon vegetable oil
2.00 tablespoon chopped onion
2.00 tablespoon chopped mushrooms
1.00 tablespoon chopped green pepper
1.00 tablespoon chopped celery
1 \N bayou blast - {emeril’s creole seas; oning}, see *
8.00 ounce chicken livers; trimmed and chopped
2.00 cup chicken stock; maybe less
1 \N chopped parsley; for garnish
1 \N chopped scallions; for garnish

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Rinse quinoa in running water and drain as much water as possible.

Heat a saute pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes. In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Bayou Blast and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain is tender, about 15 minutes. Taste and adjust seasonings, if necessary.

Serve garnished with parsley and scallions. This recipe yields about 3 cups or 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-108 broadcast 01-03-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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