| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Peruvian | Grain | 4 | Servings |
INGREDIENTS
| 1 | c | Quinoa |
| 1 | t | Butter |
| 8 | Sun-dried tomatoes, not | |
| oil-packed diced | ||
| 2 | Shallots, minced | |
| 1 | Clove garlic, minced | |
| 2 | c | Defatted chicken stock or |
| water | ||
| 1 | pn | Cayenne pepper |
| 2 | T | Chopped fresh parsley |
| Salt & freshly ground black | ||
| pepper |
INSTRUCTIONS
Found this from an old magazine Harrowsmith without permission. Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. 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@FREENET.CARLETON.CA (FRANK LABERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 2.5mg
Sodium: 231.2mg
Potassium: 1223mg
Carbohydrates: 81.4g
Fiber: 16.9g
Sugar: 15.6g
Protein: 18.7g