Ecuadorian Quinoa Casserole

Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia. Quinoa is high in protein. It contains iron, calcium and phosphorus, B vitamins and vitamin E.

Cuisine: AmericanMain Ingredient: quinoa

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Ingredients

Ready in 1 hours, 30 minutes
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Original recipe makes 6

2 cupsQuinoa

6 cupsWater; warm

2 tablespoonWhey, yogurt, kefir, or buttermilk

1 bunchGreen onion; chopped

2 tablespoonExtra Virgin Olive Oil

1 teaspoonAnnatto seeds

4 cupsBeef broth

1/2 teaspoonSea salt

3 clovesGarlic; mashed

2 mediumPotato; sliced

1 bunchCilantro; tied

1/2 cupPiima cream, creme fraiche, sour cream

5 tablespoonCream cheese

Ecuadorian Quinoa Casserole Preparation

Soak quinoa in warm water mixture at least 12 hours. Rinse and drain well. Saute annatto seeds in oil for several minutes, or until oil turns yellow, and remove with a slotted spoon. Saute onions in the same oil, adding garlic at the last minute. Add quinoa and stock and bring to a boil. Skim, reduce heat, cover and simmer for 1 hour or more on very low heat. About ? hour before serving, stir in the potatoes and salt. About 10 minutes before serving, add cilantro. To serve, remove cilantro and stir in cultured cream and cheese.