Quinoa with sun-dried tomatoes

Yield: 4 Servings

Measure Ingredient
1 cup Quinoa
1 teaspoon Butter
8 \N Sun-dried tomatoes (not oil-packed); diced
2 \N Shallots; minced
1 \N Clove garlic; minced
2 cups Defatted chicken stock or water
1 pinch Cayenne pepper
2 tablespoons Chopped fresh parsley
\N \N Salt & freshly ground black pepper
\N 1 min. Set aside.

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@...

(FRANK LABERGE)

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