Recipe - Inscrutable Quinoa Pilaf

2 Three fourths cup Water
One fourth pound Snow peas; thawed or fresh
1 tablespoon Dark sesame oil
1 small Garlic clove; finely chopped
1 small Onion; finely chopped
5 Sliced green onions; greens
& whites
1 tablespoon Fresh ginger; grated
2 tablespoon Low sodium soy sauce; more
to taste
1 One half cup Quinoa; uncooked
1 tablespoon Toasted sesame seeds
1/8 teaspoon Szechuan peppercorns; or
black pepper

If using fresh snow peas, destring and blanche them. Slice the snow peas
into thin, diagnolly cut slices. Set aside. Heat the oil in a large, heavy
saucepan and saute the garlic, onion and scallion whites for 2 minutes. Add
the ginger, water and 1 tbl soy sauce or tamari. (Watch for sputterint
oil!) Scrape up any bits of onion that stick to the bottom of the pot.
Bring to a boil and stir in the Quinoa, cover and reduce heat to simmer,
for 15 minutes. Turn off the heat and let stand, 5 minutes. Fluff up the
Quinoa, stirring in the reserved snow peas, scallion greens, sesame seeds
and pepper. Add more soy sauce, tamari or sesame oil to taste. Serve hot or
at room temprature.

NOTES : Grain_2.mxp. Calories per serving: 325, 7.8g fat at 21.9%. The fat
content can be reduced by lessening the sesame seeds.
Recipe by: Complete Vegetarian Kitchen by Lorna Sass

Posted to MCRecipe Digest V1 #783 by James and Susan Kirkland
kirkland@gj.net on Sep 15, 1997