Recipe - Scarlet Quinoa (Wood)

2 cup Vegetable stock OR chicken
stock
1 Very small beet; peeled
trimmed and minced
1 cup Imported quinoa OR 11/3
cups domestic quinoa;
wellwashed
1 tablespoon Extra virgin olive oil
1 tablespoon Fresh lemon juice
One half teaspoon Fresh lemon zest
Sea salt
Freshly ground black pepper;
to taste
1 tablespoon Minced fresh chives; (if
serving hot)
OR if serving cold as a
salad
Salad greens
Black olives
Anchovy fillets
Sour cream

Bring the stock to a boil in a medium saucepan over high heat. Add beet,
quinoa, oil, lemon juice, lemon zest, salt and pepper, and return to a
boil. Cover, lower the heat, and let simmer for 12 minutes, or until the
stock has been absorbed. Let stand, covered, for 5 minutes. Fluff with a
fork.

Scrape into a serving bowl, garnish with chives, and serve immediately; or
chill, then serve as a salad on greens, garnished with black olives,
anchovy fillets and a dollop of sour cream.

Native American Grains: book contains recipes and information on QUINOA,
wild rice, corn, mesquite and amaranth. Quinoa is a mellow, nutty, subtly
sweet grain that has the highest nutrition profile of any grain. It was
first cultivated 8,000 years ago in the Andes Mountains. Wash quinoa before
you cook it. It is coated with a natural substance that tends to make it
bitter.RW

Notes: "The Splendid Grain: Robust, Inspired Recipes for Grains with
Vegetables, Fish, Poultry, Meat and Fruit" by Rebecca Wood (Morrow, 1997)

Hanneman: Recipes provided by "Ann Burger" www.charleston.net/ on May 17,
1998, converted by MC_Buster.

Recipe by: "Splendid Grain," by Rebecca Wood*

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 17,
1998