Forty-Carat Quinoa
From
The Grains Cookbook
Cookbook
Page 364
Cuisine: Central/South American
Course: Sides
Reviews
1 reviews,
average rating 5.0 / 5
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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.