Found this from an old magazine Harrowsmith without permission. Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper. Serves 4. (this ancient Peruvian grain has a nutty, almost sweet flavour that really needs no accent but is excellent with tomatoes and shallots). AL601@FREENET.CARLETON.CA (FRANK LABERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4|
|Calories from Fat: 54 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 6.1mg||2 %|
|Sodium 306.8mg||11 %|
|Potassium 643.4mg||17 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 40.8g|
|Protein 12g||17 %|
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Calories per serving: 281
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