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Author:  Mortar and Pestle [ Sun Jan 23, 2011 2:23 pm ]
Post subject:  Re: Quinoa

This is from CI and is pretty tasty:

Quinoa Pilaf with Corn and JalapeƱos

2 teaspoons canola oil
1 1/2 cups corn kernels -- frozen and thawed (or 2 medium ears of fresh corn)
1 medium onion -- chopped
2 cups quinoa -- 336 grams, rinsed
1 3/4 cups chicken broth
2 medium jalapenos -- seeds and ribs removed and minced (I used two serranos)
1/4 cup minced cilantro
2 teaspoons fresh lime juice
ground black pepper

Heat 1 teaspoon oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook, stirring frequently, until corn starts to brown, about 5 minutes. Transfer corn to a bowl; set aside.

Add the onion, remaining teaspoon oil, and 1/2 tsp. salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and jalapeƱos and bring to a boil. Reduce the heat to low, cover and simmer until the quionoa is transparent and tender, 16 to 18 minutes.

Remove the saucepan from the heat and lay a clean, folded kitchen towel underneath the lid. Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the cilantro, lime juice, and reserved corn and season with salt and pepper to taste.

Author:  Jenny [ Sun Jan 23, 2011 9:19 pm ]
Post subject:  Re: Quinoa

Thanks Becca & Kurt. Both of these recipes sound great! I'll give them both a whirl this week.
I just got a 3 lb. bag of organic quinoa from Costco and my T&T quinoa with edamame recipe is getting a bit boring.

Author:  easy bake [ Mon Jan 24, 2011 10:45 pm ]
Post subject:  Re: Quinoa

Our Costco now has a ready made quinoa product, all cooked and mixed with a vinagrette and some vegetables. They sampled it and it was pretty good.

I have some ruby red quinoa in my pantry just waiting to be used. I like the comparison to taboulli, also Becca's recipe and the idea to toast it. Thanks.

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