*  Exported from  MasterCook  *
 
                               HERBED QUINOA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Grains                           Side dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Quinoa -- thoroughly rinsed
    2       c             -- Water
    1       t            Salt
      1/4   c            Olive oil
    1       md           Garlic clove -- peel and mince
                         Freshly ground black pepper
      1/2   c            Fresh basil, packed* or
      1/4   c            Fresh tarragon plus
    2       tb           Fresh thyme
 
   *If the listed herbs are unavailable, substitute an equal amount of
   parsley, or 1 ts. dried thyme, basil or oregano.
   
   Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a
   boil over medium-high heat.  Reduce heat to medium, cover partially so the
   steam can escape, and cook at a slow boil until grains have doubled in
   size, become translucent, and are cracked open so that the spiral germ of
   the grain is visible, about 12 minutes. If necessary, continue cooking,
   uncovered, until all the liquid has been absorbed or has evaporated, which
   may take 1 more minute.
   
   While quinoa is cooking, combine olive oil, garlic and a generous amount of
   pepper in a warmed medium-size bowl.  Just before the quinoa is cooked,
   coarsely but neatly chop basil leaves and mix them into the olive oil
   mixture.  When quinoa is ready, add it to the olive oil, tossing until it
   is thoroughly combined.  Check seasonings and serve immediately.
   
   Nice accompaniment to steamed fish or to roasted meats or poultry.  Or
   serve as a main course along with a variety of vegetables and salads.
   
   From _Farm House Cookbook_ by Susan Herrmann Loomis.  New York: Workman
   Publishing Company, Inc., 1991.  Pg. 241.  ISBN 0-89480-772-2. Typed for
   you by Cathy Harned.
  
 
 
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