• St. Jeremy 07

    From Dave Drum@1:3634/12 to All on Thu Aug 12 07:04:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jeremy Stein's Moroccan Quinoa
    Categories: Grains, Vegetables, Herbs, Squash
    Yield: 7 Servings

    Water or vegetable stock
    1 lb Carrots; in 2" pieces
    5 tb Butter (opt)
    1/4 c Olive oil
    3 Onions, quartered
    1/4 ts Salt (or to taste)
    pn Saffron (optional)
    1/2 ts Ground turmeric
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
    2 Cinnamon sticks
    6 Ripe tomatoes; peeled,
    - seeded, quartered
    +=OR=+
    28 oz Can diced tomatoes; drained
    6 Sprigs (ea) cilantro and
    - parsley; tied together
    Salt & pepper
    1 Yellow squash; ends trimmed,
    - quartered
    1 Zucchini; ends trimmed,
    - quartered
    4 c Quinoa

    In a medium pot, bring enough water or vegetable stock
    to cover carrots to a boil. Add carrots, return to a
    boil and cook about 10 minutes. Remove from heat.

    In a large pot, heat butter, if using, and oil. When
    hot, add onions, salt, spices, cinnamon sticks, tomatoes
    and herb sprigs. Sprinkle with salt and pepper. Cover
    and simmer, stirring occasionally, about 10 minutes.

    Drain carrots and add to pot along with the squash and
    zucchini. Cover and simmer, stirring occasionally, for
    10 to 15 minutes.

    While vegetables simmer, cook 4 cups quinoa on stove top

    according to package instructions.

    Place cooked quinoa in middle of a large serving dish.
    Drain vegetables (reserve liquid for soup, if desired)
    and surround quinoa by vegetables. (Or, place quinoa in
    a serving bowl and pile vegetables on top.) Remove and
    discard herb sprigs. Discard cinnamon sticks or arrange
    in the quinoa as a garnish.

    Makes about 6 to 8 servings

    RECIPE FROM: http://archive.jsonline.com

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