Quinoa with sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quinoa |
| 1 | teaspoon | Butter |
| 8 | Sun-dried tomatoes (not oil-packed); diced | |
| 2 | Shallots; minced | |
| 1 | Clove garlic; minced | |
| 2 | cups | Defatted chicken stock or water |
| 1 | pinch | Cayenne pepper |
| 2 | tablespoons | Chopped fresh parsley |
| Salt & freshly ground black pepper | ||
| 1 | min. Set aside. | |
Directions
Found this from an old magazine Harrowsmith without permission.
Place quinoa in a fine-meshed sieve and rinse under warm running water for Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened.
Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper. Serves 4.
(this ancient Peruvian grain has a nutty, almost sweet flavour that really needs no accent but is excellent with tomatoes and shallots).
AL601@...
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