* Exported from MasterCook *

Herbed Quinoa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Quinoa -- thoroughly rinsed
2 c -- Water
1 t Salt
1/4 c Olive oil
1 clove garlic -- peel and mince
Freshly ground black pepper
1/2 c fresh basil -- OR
1/4 c fresh tarragon
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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30g carbohydrate per serving with 2.7g fiber and 6g protein