• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scarlet Quinoa (Wood)

  • Recipe Submitted by on

Category: Salads, Grains

 Ingredients List

  • 2 c Vegetable stock OR chicken
  • -stock
  • 1 Very small beet; peeled
  • -trimmed and diced
  • 1 c Imported quinoa OR 1-1/3
  • -cups domestic quinoa;
  • -well-washed
  • 1 tb Extra virgin olive oil
  • 1 tb Fresh lemon juice
  • 1/2 ts Fresh lemon zest
  • Sea salt
  • Freshly ground black pepper;
  • -to taste
  • 1 tb Minced fresh chives; (if
  • -serving hot)
  • OR if serving cold as a
  • -salad
  • Salad greens
  • Black olives
  • Anchovy fillets
  • Sour cream

 Directions

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

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