Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. It is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months.

Quinoa is light, delicious, high in protein, and easy to cook. It can be used in place of rice, bulgar, or couscous. This dish is nice with green leafy veggies, salad or soup.

Serves Four: For a low-fat version: Omit 1 Tblsp of oil, and substitute chickpeas for the cashews. Preparation time approximately 30 minutes

Ingredients:

1 c quinoa
1 c. celery, chopped small
1/2 c. red pepper, chopped small
1/2 c. raw cashews
2 Tbls olive oil
tiny pinch asoefetida or crushed garlic clove
1 bay leaf
1/2 tsp thyme leaf
1/4 tsp turmeric
1/2 tsp gr. coriander
1/2 tsp cumin
1/4 tsp dried ginger
1/2 tsp salt
1 3/4 cup water
1/4 c. minced parsley or cilantro
fresh ground pepper

Directions:

Soak quinoa 5 minutes, rinse twice, leave to drain
Heat olive oil on medium in a 3 qt saucepan or saute pan
Chop celery and red pepper
Add asoefetida, celery, red pepper and cashews. Stir fry until cashews are golden
Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.
Slow Cooker or Crock Pot: Transfer all to preheated slow cooker or crockpot, add boiling water, cover and cook 1 - 2 hours on low.
Stove Top: Add 1 3/4 c. water, bring to a boil, cover, and simmer 15 - 20 minutes, or until all the water is absorbed.
Stir in the chopped parsley or cilantro, fresh ground pepper, and serve.

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