8 sun-dried, diced tomatoes - not the oil-packed ones
Directions
Place quinoa in a fine-meshed sieve and rinse under warm running water for a minute or so. Set aside. Heat butter in a heavy, medium saucepan over medium heat. Add tomatoes, shallots and garlic and saute for 3-5 minutes, or until shallots are softened. Add stock or water and bring to a boil. Stir in quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered for about 30 minutes (this may take less time) until all liquid is absorbed.l Let sit for 5 minutes and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper.
Comments
Unknown on Fri Dec 29 17:00:08 UTC 2006:
This recipe actually came from an old Harrowsmith magazine and was put on rec.food.recipes, probably no longer in existence.