QUINOA, BLACK or RED

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Ingredients:

  • EVOO, as needed

  • 2 tablespoons shallots, minced
  • 3 cloves garlic, pasted
  • 1 cup quinoa, well rinsed
  • 2 cups mushroom stock
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped

Method:

Saute shallots in small amounts EVOO over medium high heat. Add in garlic and quinoa and saute until quinoa is well coated with oil. Add the hot mushroom stock, cover pan, simmer until quinoa is tender about 10 minutes. Check tenderness. If done but some liquid is left, don’t worry, as it sits it will absorb more.






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