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Quinoa Recipes
> Scarlet Quinoa (Wood)
2 cups of vegetable stock or chicken
1 very small beet; peeled
1 cup of imported quinoa
1 tablespoon of extra virgin olive oil
1 tablespoon of fresh lemon juice
1/2 teaspoon of fresh lemon zest
Sea salt
Freshly ground black pepper
1 tablespoon of minced fresh chives
OR if serving cold as a
Salad greens
Black olives
Anchovy fillets
Sour cream
Bring the stock to a boil in a medium saucepan over high heat. Add
beet, quinoa, oil, lemon juice, lemon zest, salt and pepper, and
return to a boil. Cover, lower the heat, and let simmer for 12
minutes, or until the stock has been absorbed. Let stand, covered,
for 5 minutes. Fluff with a fork. Scrape into a serving bowl,
garnish with chives, and serve immediately; or chill, then serve as
a salad on greens, garnished with black olives, anchovy fillets and
a dollop of sour cream.
Native American Grains: book contains recipes and information on
QUINOA, wild rice, corn, mesquite and amaranth. Quinoa is a mellow,
nutty, subtly sweet grain that has the highest nutrition profile of
any grain. It was first cultivated 8,000 years ago in the Andes
Mountains. Wash quinoa before you cook it. It is coated with a
natural substance that tends to make it bitter.--RW Notes: "The
Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables,
Fish, Poultry, Meat and Fruit" by Rebecca Wood (Morrow, 1997)
Hanneman: Recipes provided by "Ann Burger" on May 17, 1998,
converted by MC_Buster. Recipe by: "Splendid Grain," by Rebecca
Wood* Posted to MC-Recipe Digest by Kitpath on May 17, 1998
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