MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jeremy Stein's Moroccan Quinoa
Categories: Grains, Vegetables, Herbs, Squash
Yield: 7 Servings
Water or vegetable stock
1 lb Carrots; in 2" pieces
5 tb Butter (opt)
1/4 c Olive oil
3 Onions, quartered
1/4 ts Salt (or to taste)
pn Saffron (optional)
1/2 ts Ground turmeric
1/2 ts Ground ginger
1/4 ts Ground nutmeg
2 Cinnamon sticks
6 Ripe tomatoes; peeled,
- seeded, quartered
+=OR=+
28 oz Can diced tomatoes; drained
6 Sprigs (ea) cilantro and
- parsley; tied together
Salt & pepper
1 Yellow squash; ends trimmed,
- quartered
1 Zucchini; ends trimmed,
- quartered
4 c Quinoa
In a medium pot, bring enough water or vegetable stock
to cover carrots to a boil. Add carrots, return to a
boil and cook about 10 minutes. Remove from heat.
In a large pot, heat butter, if using, and oil. When
hot, add onions, salt, spices, cinnamon sticks, tomatoes
and herb sprigs. Sprinkle with salt and pepper. Cover
and simmer, stirring occasionally, about 10 minutes.
Drain carrots and add to pot along with the squash and
zucchini. Cover and simmer, stirring occasionally, for
10 to 15 minutes.
While vegetables simmer, cook 4 cups quinoa on stove top
according to package instructions.
Place cooked quinoa in middle of a large serving dish.
Drain vegetables (reserve liquid for soup, if desired)
and surround quinoa by vegetables. (Or, place quinoa in
a serving bowl and pile vegetables on top.) Remove and
discard herb sprigs. Discard cinnamon sticks or arrange
in the quinoa as a garnish.
Makes about 6 to 8 servings
RECIPE FROM:
http://archive.jsonline.com
Uncle Dirty Dave's Archives
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