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the appetizer:

2500 Recipes by Andrew Schloss presents short and easy-to-prepare classics like Sun-Dried Tomato Rouille; Tomato Tonnato; Bavarian Meatballs; Sweet-and-Sour Sesame Meatballs; Quinoa Pilaf ; and Quinoa with Pecans

Cookbook

 

Quinoa Pilaf

Serves 4 to 6

  • 1-1/2 tbsp canola oil (22 mL)
  • 2 tbsp minced onion (25 mL)
  • 2 tbsp diced celery (25 mL)
  • 2 tbsp diced carrot (25 mL)
  • 1 cup quinoa, rinsed in several changes of water (250 mL)
  • 2 cups hot vegetable or chicken broth (500 mL)
  • Salt and freshly ground black pepper to taste

In a heavy saucepan, heat oil over medium heat. Sauté onion, celery and carrot until tender. Add quinoa and cook, stirring, until grains separate. Add broth, salt and pepper; bring to a simmer. Reduce heat, cover and simmer for about 20 minutes, or until liquid is absorbed and quinoa is tender. Fluff with a fork.

 

Quinoa with Pecans

Serves 4 to 6

Follow preceding recipe, but omit the carrot. While quinoa is simmering, in a skillet, melt 2 tbsp (25 mL) butter over high heat. Toast 1/4 cup (50 mL) chopped pecans. Stir into quinoa after fluffing.

 
  • from:
  • 2500 Recipes
  • Everyday to Extraordinary
  • by Andrew Schloss with Ken Bookman
  • Robert Rose, 2007
  • $24.95/trade paperback
  • ISBN-13: 978-07788-0162-7; 0778801624
  • Recipes reprinted by permission.

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2500 Recipes

 
 
 
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This page created February 2008

 
 
 
 

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