Forty-Carat Quinoa

Page 364

Cuisine: Central/South American | Course Type: Sides

(1 review)

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Recipe Reviews

My first attempt to cook quinoa turned out well. Pureed sautéed shallots and carrots were added to the chicken stock and simmered with the quinoa. Cumin was added at the end. I was afraid it would be soupy, and it was very soft, but OK. It tasted good without tasting like cooked pureed carrots. I think it makes a great lunch all by itself.

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