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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37127/full/37127/basic-quinoa/ <br /><br /> <b>Basic Quinoa</b> <br /> Wednesday, February 11, 2009 | by <br /><br />Makes about 3 cups<br /><br />2 cups of water or stock<br />pinch salt<br />1 cup quinoa<br /><br />Place quinoa in a strainer and rinse under cold water for a minute or two.<br /><br />Bring water and salt to a boil. Add quinoa, simmer covered about 12 minutes or until water is absorbed. Fluff with a fork.<br /><br /><br />Quinoa Pilaf | Serves 4 to 6<br /><br />3 Tbs. oil<br />2 celery stalks, minced<br />8 oz. mushrooms, chopped<br />1 onion, chopped<br />1 recipe basic quinoa<br /><br />1/2 cup currants or raisins, soaked in hot water 15 minutes and drained<br /><br />2 cups cooked chicken, turkey or brisket, diced (optional)<br /><br />In a large skillet sauté onions, celery and mushrooms. Stir in quinoa and raisins. Add poultry or beef if using. Taste for salt and pepper. Sprinkle with parsley.<br /><br /><br />Tomatoes Stuffed with Quinoa | Serves 8<br /><br />8 ripe but not soft tomatoes<br />salt and pepper<br />2 cups cooked quinoa<br />2 green onions, chopped<br />1 red pepper, seeded and chopped<br />1/2 cup pitted black olives, chopped<br />1/4 cup chopped parsley<br />1 cup crumbled feta or goat cheese<br />1 cup grated Parmesan cheese<br /><br />Preheat oven to 400 degrees.<br /><br />Cut a 1/4-inch slice from blossom end of tomatoes. With a teaspoon, scoop out seeds and discard. Sprinkle inside of tomatoes with salt and pepper and turn upside down on a sheet of paper towel to drain about 15 minutes.<br /><br />Meanwhile combine remaining ingredients except Parmesan cheese. Fill tomatoes with quinoa mixture. Sprinkle each with Parmesan cheese. Place on greased baking sheet and bake about 12 minutes or until cheese is melted.<br /><br />Serve warm or room temperature.<br />(Louise Fiszer)<br />

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