| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | New, Vegtime5 | 6 | servings |
INGREDIENTS
| 2 | tb | Corn oil |
| 2 | c | Quinoa |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground cardamom |
| 1/2 | c | Pine nuts; or slivered almonds |
| 1/2 | c | Carrots; diced |
| 1 | c | Shelled peas; OR |
| 1 | c | Frozen peas; thawed |
| Salt; to taste | ||
| 3 1/2 | c | Hot water |
INSTRUCTIONS
In heavy, shallow casserole or deep skillet, toast quinoa in oil over low heat until light golden brown. Add cinnamon and cardamom. Stir and continue toasting for 1-2 minutes. Add remaining ingredients except for water; stir for 1 minute. Add water and bring to a boil, stirring two to three times; reduce to a simmer. Cover; allow to steam until all water is absorbed and quinoa looks fluffy, about 20 minutes. Makes 6 servings, 14 grams of fat per 1 cup serving. | Recipe by: September 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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