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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