Quinoa Stuffing

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1 cup	237ml	Broken vermicelli
1/2 cup	31g / 1.1oz	Onion - diced (medium)
6 cups	1422ml	Chicken stock or water
3 cups	711ml	Quinoa (organic if possible)

Recipe Instructions

In medium sauce pot melt butter. Add vermicelli and cook, stirring often, until pasta has turned golden. Add onion and saute until the onion begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil then reduce to a simmer and cook covered 20 to 30 minutes or until the grains are soft in the center. Serve.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6140 broadcast 08-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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