Friday, August 20, 2010


I am not really a fan of the grain but I am desperately trying since millet and I aren't always friends. The good news is quinoa can be easily cooked in the rice cooker. Just rinse as per usual instructions, and then the standard 2 to 1 ratio.

After my quinoa was cooked, I refrigerated it and used it in the defacto bean salad -that recipe again:

1 can of white beans rinsed
1/2 a large fennel bulb, thinly sliced
2T red onion minced
Italian parsley finely chopped
1 cup cucumber diced
white wine or apple cider vinegar
olive oil
salt, pepper
and a little agave - like my salad sour and sweet and I use very little oil

Mix and add 1/2 the prepared quinoa. Goes great with barbequed salmon

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