The Cookbook

Yellow Quinoa Recipe
courtesy Ingrid Hoffman, 2007

1 3/4 cups quinoa
2 1/2 cups water
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, thinly sliced
1 garlic clove, minced
1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.)
1 tablespoons adobo seasoning
3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish
Salt

Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste. Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork.

In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes.
Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley.

Jami

Quinoa Vegetable Salad

1/2 cup quinoa
1 cup water
2 tablespoons freshly squeezed lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons olive oil
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1 tablespoon minced parsley
1 tablespoon minced fresh thyme
Salt and pepper, to taste
1 small shallot, minced
1/2 cup frozen petite peas, thawed
1 small carrot, shredded
1 cup grape tomatoes, halved
2 cups fresh spinach leaves or lettuce leaves

Place quinoa in a bowl, rinse well and drain. Combine quinoa and 1 cup water in small saucepan. Cover and heat to boiling. Reduce heat and simmer 15 minutes. Remove from heat, keep covered and allow to stand 5 minutes. Fluff quinoa and spoon into bowl.

Place lemon juice in a small mixing bowl. Whisk in balsamic vinegar, olive oil, mustard and sugar. Blend in parsley and thyme; season lightly with salt and pepper. Set dressing mixture aside.

Stir minced shallot, peas, carrot and tomatoes into quinoa. Pour dressing over all and toss to coat evenly. Set aside15 minutes to allow flavors to blend.

Arrange spinach on serving plate. Spoon quinoa mixture over spinach. Makes 6 servings.

BobE

Zephyr's Quiche

1 1/2 C milk
1/2 C bisquick mix
3/4 stick of butter
3 eggs
a pinch of salt
1 C each diced bacon; ham, turkey,
2 green onions; chopped
one 4 oz can sliced mushrooms
1 C grated sharp Cheddar cheese


-= Instructions =-
Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350ºF. for 45 minutes. Let stand for 10 minutes before serving.

While waiting for the quiche to bake, fire up the grill and throw on a biga$$ed 10 ounce ribeye steak. Broil it on both sides until it's screaming for help. When done, eat the steak, throw out the quiche.

Zephyr