INGREDIENTS

INSTRUCTIONS

Servings: 4  Directions  Quinoa only: measure into a saucepan half full
of cold water.  Swish  quinoa briskly with your hand, then pour it into
a fine strainer to  drain. Repeat two or more times, until your water
runs clear and  doesn't foam when agitated.  Drain again.  Bring quinoa
or teff, water and salt to a boil.  Reduce heat and  simmer, covered,
for 15 to 20 min, until the water is absorbed.  Remove from heat, and
cover for 5 min more.  Note: Add quinoa or teff to soups in either of
two ways: 1) Add them,  uncooked to the pot a half hour before serving
time 2) Add them cooked  (left-over) to the pot 10 min before serving.
(If frozen, allow 20  min.)  From "The Yeast Connection Cookbook" by
William G Crook, MD &  Marjorie Hurt Jones, RN  Courtesy of Theresa
Merkling  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 148.9mg
Potassium: 1.2mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g