Free Recipe Scarlet Quinoa (Wood)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Scarlet Quinoa (Wood) Recipe
2 c Vegetable stock OR chicken
-stock
1 Very small beet; peeled
-trimmed and diced
1 c Imported quinoa OR 1-1/3
-cups domestic quinoa;
-well-washed
1 tb Extra virgin olive oil
1 tb Fresh lemon juice
1/2 ts Fresh lemon zest
Sea salt
Freshly ground black pepper;
-to taste
1 tb Minced fresh chives; (if
-serving hot)
OR if serving cold as a
-salad
Salad greens
Black olives
Anchovy fillets
Sour cream
Scarlet Quinoa (Wood) Preparation
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 <www.charleston.net/> on May 17, 1998, converted by MC_Buster. Recipe by: Splendid Grain, by Rebecca Wood* Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 17, 1998
Cooking Temperature:
Recipe Serves: 4
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