Quinoa stuffing

Yield: 4 servings

Measure Ingredient
3 tablespoons Unsalted butter
1 cup Broken vermicelli
½ medium Onion; diced
6 cups Chicken stock or water
3 cups Quinoa; organic if possible

In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa.

Return to a boil then reduce to a simmer and cook covered 20 to 30 minutes or until the grains are soft in the center. Serve. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6140 broadcast 08-29-1996) Downloaded from their Web-Site -

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


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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