Ingredients
2 cup vegetable stock or chicken stock
1 very small beet; peeled trimmed and diced
1 cup imported quinoa or 1-1/3 cups domes; tic quinoa, well-washed
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
1 sea salt
1 freshly ground black pepper; to taste
1 tablespoon minced fresh chives; (if serving hot)
1 or if serving cold as a salad
1 salad greens
1 black olives
1 anchovy fillets
1 sour cream
Cooking Directions:
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*
salads,grains
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