Eating Well: Quinoa, Garlic and Red Peppers

| March/April 1998

Quinoa (pronounced “keen-wa”) is an ancient protein-rich grain from the Andes. Try this recipe when you need to make a quick meal, or serve it as an accompaniment to any main dish. Serves 6.

• 1 1/2 cups water
• 2 tablespoons Marmite, Vegemite, or beef or vegetable bouillon
• 1 cup quinoa
• 1 tablespoon fresh or 1 teaspoon dried ­rosemary
• 3 cloves garlic

1. Heat the water and the Marmite, Vegemite, or bouillon in a heavy pot. Meanwhile, put the quinoa into a fine strainer and rinse until the water is clear and free of suds.

2. Puree the rosemary and garlic in a coffee grinder, or press the garlic and crush the rosemary. Add the quinoa, garlic, and rosemary to the bouillon and simmer for about 20 minutes or until the liquid has evaporated. Top with Garlic-Marinated Roasted Red Peppers.

Debbie Whittaker demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.

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