Quinoa Pilaf

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<mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " >

<Summ>

<Nam>

Quinoa Pilaf

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<RcpE name= " Quinoa Pilaf " author= " Tyler Florence " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Quinoa Pilaf

 

Recipe By :Tyler Florence

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups vegetable broth

1 cup quinoa -- rinsed well

1 bay leaf

1/2 teaspoon turmeric

1 teaspoon salt and pepper

1 tablespoon olive oil

1 teaspoon preserved lemon rind -- finely diced

1 tomato -- finely chopped

1 15-ounce can artichoke hearts in water -- drained and quartere

1/2 red onion -- diced

1/2 cup black olives -- pitted

1/4 cup currants

fresh mint leaves -- for garnish

 

In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and

olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water

is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes,

onion, olives and currants, mix well to combine. Top with mint and serve.

 

Source:

" Food 911 "

S(Mailing Lists):

" Lindell Martin on May 16, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 384 Calories (kcal); 10g Total Fat; (22% calories from fat); 13g

Protein; 65g Carbohydrate; 1mg Cholesterol; 1430mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 900042 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Grains

</CatT>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " vegetable broth " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " quinoa " unit= " cup " qty= " 1 " >

<IPrp>

rinsed well

</IPrp>

</IngR>

<IngR name= " bay leaf " qty= " 1 " ></IngR>

<IngR name= " turmeric " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt and pepper " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " preserved lemon rind " unit= " teaspoon " qty= " 1 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " tomato " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " artichoke hearts in water " unit= " 15-ounce can " qty= " 1 " >

<IPrp>

drained and quartered

</IPrp>

<INtI>

900042

</INtI>

</IngR>

<IngR name= " red onion " qty= " 1/2 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " black olives " unit= " cup " qty= " 1/2 " >

<IPrp>

pitted

</IPrp>

</IngR>

<IngR name= " currants " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " fresh mint leaves " >

<IPrp>

for garnish

</IPrp>

</IngR>

<DirS>

<DirT>

In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and

olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water

is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes,

onion, olives and currants, mix well to combine. Top with mint and serve.

</DirT>

</DirS>

<Srce>

Food 911

</Srce>

<AltS label= " Mailing Lists " source= " Lindell Martin on May 16, 2000 " />

</RcpE></mx2>