*  Exported from  MasterCook  *

                          Cooked Quinoa Or Teff

Recipe By     : William G Crook, MD & Marjorie Hurt Jones, RN
Serving Size  : 4    Preparation Time :0:00
Categories    : Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Quinoa -OR-
     1/2   c            Teff
   2       c            Water
     1/4   ts           Salt (optional)
  
  Quinoa Only:

  Measure into a saucepan half full of cold water. Swish quinoa
  briskly with your hand, then pour it into a fine strainer to drain.
  Repeat two or more times, until your water runs clear and doesn't
  foam when agitated. Drain again.
  
  Bring quinoa or teff, water, and salt to a boil. Reduce heat and
  simmer, covered, for 15 to 20 minutes, until the water is absorbed.
  Remove from heat, and cover for another 5 minutes.
  
  Note:

  Add quinoa or teff to soups in either of two ways:

  1) Add them, uncooked to the pot 30 minutes before serving time.
  2) Add them cooked (left-over) to the pot 10 minutes before
     serving. If frozen, allow 20 minutes.

  Yield: 4 Servings
  
  Recipe FROM: The Yeast Connection Cookbook
  
  Posted by: Theresa Merkling


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