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    1 cup Quinoa
    2 1/2 cps. water or liquid vegetable bouillon or a combination of both
    1 leek, thinly sliced, or 1/2 cp. diced onion
    1 cp. corn (cut from cob or frozen)
    1 cp. winter squash (butternut, acorn, etc.) cut in small cubes
    1 tsp. thyme
    1 tsp. sage
    small pinch unrefined sea salt
    1-2 tsp. Extra Virgin Olive Oil
    2 TB. minced parsley

    Heat oil in heavy pot and add leeks or onions, salt, thyme and sage. Sauté until onions translucent. Add corn and squash, sautéing a few minutes more. Add quinoa and liquid, stirring to mix the ingredients. Bring to a boil, turn heat to low, cover and simmer 25-30 minutes. Turn off heat, stir in parsley. Let the quinoa sit, covered, after cooking to give the grain a chance to swell. Fluffing the grain also increases the volume.

    Quinoa (pronounced keen-wah), a whole grain, is subtly sweet and nutty and has the highest nutrition profile of all grains. Contains up to 20% protein, is high in B vitamins, iron, zinc, potassium, calcium and vitamin E. Quinoa is native to Peru ad Bolivia and was first cultivated in South America 8000 years ago. It is the lightest of grains.


    Make a pot to last for several meals – 2 cps liquid to 1 cp grain – toss with steamed veggies and a can of precooked, rinsed beans; sprinkle with your favorite condiment, or salad dressing. and eat as a cool salad or warm entree.

    Cook as a breakfast cereal with 3 cps liquid (soymilk or rice milk, apple juice, water—any combination). Add roasted seeds or nuts, raisins or other dried fruit; apples, pears, peaches along with cinnamon and ground ginger.



©Deborah Barr, 1999-2006.  All rights reserved.




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