Quinoa (pronounced “KEEN-wa”) was the staple grain of the Inca Indians in Peru. A small grain with a soft crunch, it can be used in any recipe that calls for rice. Be sure to rinse well before using in order to remove the bitter-tasting, naturally occurring saponin (nature’s insect repellent) that forms on the outside kernel.
Ingredients
10 sun-dried tomatoes (not oil packed)
1 small can ready-to-serve vegetable broth
1 cup uncooked quinoa
1 cup frozen peas though you can use freshly boiled if you prefer
1 can (16 oz) pinto beans, rinsed and drained
2 teaspoons vegetable oil
½ cup sliced carrot (about 1 medium)
2 cups sliced zucchini (about 1 medium)
1 small leek, thinly sliced
1 clove garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
3 tablespoons lemon juice or 1 tablespoon olive oil or vegetable oil to taste
Method
1. Pour enough hot water over the sun-dried tomatoes to cover and let stand for 10 to 15 minutes or until softened; drain and cut into halves.
2. Heat the broth to boiling in a 2-quart sauce and stir in the quinoa. Heat to boiling and reduce the heat to medium. Cover and simmer for 10 to 15 minutes or until the liquid is absorbed. Mix the quinoa, peas, beans and tomatoes in a glass or plastic bow.
3.Heat 2 teaspoons of vegetable oil in a 10 inch frying pan over medium heat. Cook the carrot, zucchini, leek and garlic mixture in oil for about 8 minutes, stirring frequently, until the carrot is crisp-tender. Stir the zucchini mixture into the quinoa mixture. Mix the dill weed, lemon juice and 1 tablespoon of the olive oil; toss with the quinoa mixture and cover and refrigerate for at least 1 hour.
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