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July 26, 2012

Quinoa & Vermicelli

Quinoa & Vermicelli

I really like this simple dish.  The first time I had quinoa in a restaurant, it was in this side dish.

I had it when Sandy offered her healthy cooking classes, and I have seen the same recipe in several vegetarian, whole-grain cookbooks.

I modified the 5 versions I had to create this one that I really liked.
The boys did too.
David is not a huge fan of quinoa, but he liked this dish "all right".
I think it would be great with sauteed vegetables cooked with it.

I used Mexican fideo pasta - their version of vermicelli.  I like it because it's cut short, like I've usually seen the pasta in this dish.

You start by cooking the vermicelli noddles with butter in a large saucepan until the noodles brown.

Then you add the vegetable broth, minced garlic, Kosher salt, and quinoa that has been rinsed and drained a number of times.

Bring it to a boil, then cover and simmer it until the quinoa has soaked up all the broth - about 15 minutes.

Serve while still warm.
It's really good warmed up the next day as well!

Double click to print as a 5x7 recipe card.

Buen Provecho!

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