Tuesday, October 25, 2005

Recipe of the Week: Quinoa with Autumn Vegetables

-1 Cup Quinoa
-2 Cups apple cider
-assortment of sliced/diced/chiffonaded fall vegetables of your choice (I used sweet potatoes, parsnips, and Chinese cabbage), 1-2 cups, according to your personal taste
-black pepper
-sea salt

In a skillet, brown the vegetables in canola oil. Add quinoa, cider, and spices (to taste). Stir and cover, cook 15 minutes until quinoa absorbs all the liquid. Would likely also be good with dried cranberries mixed in (I didn't have any).