RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Quinoa Pilaf - meat, pareve
"Shoshana says... Last year we enjoyed a meal of sweet and sour turkey over quinoa. Anyone else have a recipe for this KLP grain? (even KLP for Ashkenazim) This is adapted from "Light and Easy Diabetic Cuisine," by Betty Marks. Quinoa Pilaf ~~~~~~~~~~~~ Serves 4 1 cup quinoa 2 cups chicken or vegetable broth 1 Tablespoon margarine 1 large onion, chopped 2 cloves garlic, chopped 1/2 teaspoon lemon zest 1/2 Tablespoon dried leaf thyme 2 Tablespoons flat-leaf parsley Salt and pepper to taste Rinse quinoa in a strainer and remove any debris. Place in a large non-stick saucepan and toast, until it darkens slightly. Add broth. Bring to a boil, cover, reduce heat, and simmer about 20 minutes, until tender. In another skillet, heat margarine; add onion and garlic; and cook until tender (about 3 minutes). Stir in quinoa, lemon zest, thyme, parsley; salt and pepper to taste. --- Those who have not used quinoa before should be aware that the rinsing is crucial. The grains have a coating of saponin which must be removed. Otherwise, you'll end up with a bitter product. Rinse for a few minutes, working the grains with your hand under the running water. I like toasting it much more than is called for here; prefer to the point of a darker nut brown. I think it improves the flavor. Don't be deterred by the production involved in just getting ready to cook it. Quinoa yields a tasty product which also has a pleasant texture. I also enjoy the plain, boiled quinoa with a mass of fried onions mixed in. Ruth
