I have heard some wonderful things about Quinoa (k ee n - w ah). "The supergrain ancient food for today. 100% whole grain. Excellent source. Whole Grain Quinoa is the most nutritious of all grain. It's high in fiber, a good source of Iron, and has all eight essential amino acids. So, it's no wonder that it was a primary staple of the ancient Incas of South America. Quinoa has a delicate nutty flavor and is very easy to prepare, Widely versatile, it's great by itself or in any recipe that calls for whole grain. An ever-increasing number of people with food allergies find that organic Quinoa permits a more normal diet." You are welcome to share what you have experienced here as well. I tried a recipe I found in my "The America's Test Kitchen Family Cookbook" with a few modifications. We liked it with the exception of Caleb. He didn't care for the texture of the Quinoa. See for your self...
3 T. butter
1 apple, peeled, cored and chopped fine
1 onion, minced
1 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt
1 c. quinoa, rinsed and drained
1 3/4 c. chicken broth
2 T. pesto
3 slices bacon, cooked until crisp and then crumbled
1. Melt the butter in a large saucepan over medium-high heat. Add the apple, onion, sugar, thyme, and 1/4 tsp. salt. Cook until the onion is softened, about 5 minutes. Stir in the drained quinoa and cook until it is just beginning to turn golden, about 4 minutes.
2. Stir in the broth and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender with a slight crunch, about 15 minutes.
3. Remove the cover from the saucepan, add pesto and continue to cook the quinoa until the remaining liquid has evaporated, about 2 minutes. Off the heat, let the pilaf stand for 5 minutes. Gently stir in bacon and parsley. Season with salt and pepper to taste.
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