Recipe - Berts Forty-Carat Quinoa

2 tablespoon Butter
1 small Onion,; chopped
One fourth teaspoon Curry powder
2 small Carrots, peeled and chopped;
(about One half cup)
1 2/3 cup Fresh or canned chicken
stock or broth
2/3 cup Quinoa,; rinsed and drained
One fourth teaspoon Ground cumin
Salt and freshlyground
black pepper
Chopped fresh parsley, for
garnish

Melt butter in a saucepan over mediumlow heat. Add onion, curry powder and
carrots and cook 5 minutes. Stir in 2/3 cup of chicken stock. Bring to
boil. Reduce heat to mediumlow and cook, covered, 20 minutes. Remove
vegetables from pan with a slotted spoon and puree in a food processor or
blender. Return to pan, add remaining stock, and bring to a boil. Stir in
quinoa, reduce heat, and simmer, covered, over mediumlow heat until quinoa
is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt
and pepper. Sprinkle with parsley.~

Yield: 4 servings
Recipe By :NATHALIE DUPREE SHOW#ND13

Posted to MCRecipe Digest V1 #301

Date: Thu, 14 Nov 1996 07:43:50 0500

From: Meg Antczak meginny@frontiernet.net