| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Main dish, Side dish, Grains, Vegan, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Eden Quinoa rinsed, then roasted |
| 1 1/3 |
c |
Water |
| 1 |
tb |
Eden Hot Pepper Sesame Oil (amount may be doubled) |
| 1 |
md |
Onion; chopped |
| 1 |
|
Garlic clove peeled and pressed |
| 2 |
ts |
Curry (optional) |
| 1 |
c |
Celery, chopped |
| 1 |
bn |
Broccoli; chopped |
| 1 |
|
Tomato; chopped |
| 3 |
tb |
Eden Shoyu |
| 2 |
tb |
Eden Brown Rice Vinegar |
INSTRUCTIONS
Roast rinsed Quinoa in skillet until it pops. Place Quinoa in a casserole
dish and add water. Heat oil, saute onions, garlic and curry until onions
are translucent. Add celery, broccoli and tomato, saute briefly and add
to Quinoa. Add shoyu and brown rice vinegar. Bake at 350 F. for 45
minutes.
Prep Time: 15 min. * Cooking Time: 45 min. * Yield: 5-6 servings
Copyright 1994 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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