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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 6 |
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Directions: Roast rinsed Quinoa in skillet until it pops. Place Quinoa in a casserole
dish and add water. Heat oil, saute onions, garlic and curry until onions
are translucent. Add celery, broccoli and tomato, saute briefly and add
to Quinoa. Add shoyu and brown rice vinegar. Bake at 350 F. for 45
minutes.
Prep Time: 15 min. * Cooking Time: 45 min. * Yield: 5-6 servings
Copyright 1994 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>
Ingredients:
1 Cup(s) Eden Quinoa
1 1/3 Cup(s) Chicken bouillon powder
1 Tablespoon(s) Eden Hot Pepper Sesame Oil (amount may be doubled)
1 medium Onion; chopped
1 Garlic clove
2 Teaspoon(s) Curry (optional)
1 Cup(s) Celery, chopped
1 Bunch(s) Broccoli; chopped
1 Tomato; chopped
3 Tablespoon(s) EDEN Hot Pepper Sesame Oil
2 Tablespoon(s) Eden Brown Rice Vinegar |
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