2 Tbsp shallots, minced
2 Tbsp garlic, minced
1 cup quinoa, well-rinsed
1-1/4 cups vegetable stock
1/4 tsp Kosher salt
pinch white pepper
1 bay leaf
2 sprigs fresh thyme
1/2 cup carrots, diced
1/2 cup sweet bell peppers, diced
4 spears asparagus, sliced
1. In medium saucepan, sweat the shallots and garlic in a
little bit of stock
2. Add the quinoa, remaining stock, salt, pepper, bay leaf
and thyme. Bring liquid to a boil.
3. Cover pot tightly, turn heat to low and cook until the
quinoa is tender and has absorbed all of the liquid
4. Meanwhile sauté the vegetables and set aside
5. Remove and discard the bay leaf. Fluff the quinoa and
fold in the vegetables
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2006 Artisan Cooking School. All Rights Reserved.
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