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Couscous.

rubberdinghy

By rubberdinghy
in Mmmmm

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Ms Zimmy Newbie

Ms Zimmy

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I will fourth that. I've also enjoyed putting lentils in with my rice lately. They measure and cook the same on the stovetop or rice cooker.

And Rice and Lentils make a full protein. As does Quinoa alone. Are you coming down the Veg-path ms hux? (I think your husband might have an attack if you say yes) :)

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AdamH Newbie

AdamH

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Here's my Quinoa recipe (from the Reebar cookbook):

Quinoa Corn Salad with Cilantro, Chives, and Lemon-Lime Dressing Rebar Modern Food Cookbook

Grains are often overlooked in the salad department. This cool, south-of-the-border salad is an excellent alternative to rice in a Mexican spread. Quinoa was one of the acient staple foods of the Inca civilization and is now being cultivated in the U.S. It has the highest protein content of all the grains and is also a very good source of calcium, iron, phosphorus, B vitamins, and vitamin E. Quinoa is quick and easy to cook. The only fussy part involves an initial rinsing to rid the grain of bitterness. One of the many endearing qualities of quinoa is the cute little spiral impressed upon each individual grain when it's cooked...you have to see it to believe it!

Serves 6

1 cup (240 ml) quinoa

1 1/2 cups (360 ml) water

1/2 tsp (2.5 ml) salt

2 1/2 cups (600 ml) corn, fresh or frozen (I used frozen organic)

1 small red onion, minced (I used a sweet yellow onion I had on hand)

2 jalapeno peppers, seeded and minced (I used 3)

1/2 red pepper, finely diced (I used yellow)

3 tbsp (45 ml) lemon juice

3 tbsp (45 ml) lime juice

1/4 cup (60 ml) chopped cilantro

3 scallions, minced

2 tbsp (30 ml) finely minced chives (omitted)

1 tsp (5 ml ) salt

1/2 tsp (2.5 ml) Tobasco sauce, or to taste (omitted) (I added some chopped cherry tomato at the end for extra veggies)

Step 1:

Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.

Step 2:

Steam or lightly saute corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.

Posted by Josie at 8:03 PM

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