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Basic
Quinoa
adapted from
Bert Greene's Greene on Greens
per 1 cup of
quinoa:
1 tsp butter or
oil
2 C water
In a
heavy-bottomed saucepan over medium-high heat, toast the quinoa in the
butter or oil, stirring constantly, until it begins to brown lightly
and smell pleasantly nutty. Stir in the water carefully--it will
spatter--and reduce heat to low. Cover and let simmer 15
minutes, then remove from heat. Give it 5 minutes to rest and
complete absorbing the water.
I like to eat
quinoa plain as a side dish; under beans, vegetables, or just with some
toasted pine nuts and a dusting of parmesan or dry jack cheese. I
find that it is somehow lighter and easier on an unsteady stomach than
any other grain, and like to make some when I'm feeling under the
weather.
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