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Quinoa Recipes
> Red Sage Quinoa Bread
PREP
1 cup of Quinoa
2 1/2 cups of water
WET
1 cup of lukewarm water; 105-115F
2 tablespoons of lukewarm milk
2 tablespoons of Canola oil or corn oil
2 teaspoons of active dry yeast
Cooked quinoa
DRY
1/2 cup of whole wheat flour
3 cups of bread flour
3 tablespoons of dried rubbed sage
12 Fresh sage leaves, coarsely chopped
1 tablespoon Chile molindo (freshly
2 1/2 teaspoons of salt
RED SAGE QUINOA BREAD: The combination of sage and quinoa results in
an aromatic, earthy bread that's good with chicken dishes, including
chicken soup. The soft texture of this bread also makes great rolls.
Red sage is an herb with a bright red flower; looks like a miniature
version of Indian paintbrush. It is rare and not easily available to
the home cook.
PREP: Place the quinoa and 2-1/2 cups water in a saucepan and bring
to a boil. Lower the heat to a simmer and cook for 20 to 25 minutes,
or until the quinoa expands and becomes fluffy. Drain the quinoa and
place in a measuring bowl. There should be about 2 cups of cook
quinoa. Set aside.
ABM Instructions:
1. Combine the ingredients, except the fresh sage, in the bread pan
in the order specified by the manufacturers instructions.
2. Process on the sweet or raisin bread setting (#8).
3. Add the fresh sage at the beeps. TRADITIONAL YIELD: 2 loaves or
16 rolls.
SOURCES: >Red Sage, Washington, DC, a sister restaurant of Mark
Millers Coyote Cafe in Santa Fe. >Flavored Breads (1996) Mark Miller
and Andrew MacLauchlan (Ten Speed Press ISBN 0898158621).
>phannema@wizard.ucr.edu MC-PER SERVING: 167CAL, 3.1G fat (16.5% cff).
29.6g carbs >Eat-lf Recipe Archive for Jan 1998. INDEX: Eat-Lf
Quinoa Southwestern Yeast-Breads abm Grains Recipe by: Red Sage,
Washington, DC (Coyote Cafe affiliate) Posted to Digest
eat-lf.v097.n018 by KitPATh on Jan 18, 1998
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