| 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
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