Recipe - Herbed Quinoa

1 cup Quinoa; thoroughly rinsed
2 cup ;Water
1 teaspoon Salt
One fourth cup Olive oil
1 md Garlic clove; peel and mince
Freshly ground black pepper
One half cup Fresh basil, packed* or
One fourth cup Fresh tarragon plus
2 tablespoon Fresh thyme

*If the listed herbs are unavailable, substitute an equal amount of
parsley, or 1 ts. dried thyme, basil or oregano.

Put quinoa, water and salt in a mediumsize saucepan, cover, and bring to a
boil over mediumhigh heat. Reduce heat to medium, cover partially so the
steam can escape, and cook at a slow boil until grains have doubled in
size, become translucent, and are cracked open so that the spiral germ of
the grain is visible, about 12 minutes. If necessary, continue cooking,
uncovered, until all the liquid has been absorbed or has evaporated, which
may take 1 more minute.

While quinoa is cooking, combine olive oil, garlic and a generous amount of
pepper in a warmed mediumsize bowl. Just before the quinoa is cooked,
coarsely but neatly chop basil leaves and mix them into the olive oil
mixture. When quinoa is ready, add it to the olive oil, tossing until it
is thoroughly combined. Check seasonings and serve immediately.

Nice accompaniment to steamed fish or to roasted meats or poultry. Or serve
as a main course along with a variety of vegetables and salads.

From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991. Pg. 241. ISBN 0894807722. Typed for you
by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini