Dirty Quinoa Dressing

Recipe Ingredients

1 cup	237ml	Quinoa
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Chopped mushrooms
1 tablespoon	15ml	Chopped green pepper
1 tablespoon	15ml	Chopped celery
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
8 oz	227g	Chicken livers - trimmed and chopped
2 cups	474ml	Chicken stock - maybe less
		Chopped parsley - for garnish
		Chopped scallions - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Rinse quinoa in running water and drain as much water as possible. Heat a saute pan over high heat, add quinoa and toast grains, breaking them up with a wooden spoon, until dry and fragrant, about 3 minutes.

In a large saucepan heat oil, add chopped onions, mushrooms, green peppers, celery, Bayou Blast and cook, tossing and stirring often, until tender, 5 minutes. Add liver and toss to coat with vegetables and their juices. Stir in stock and toasted quinoa. Bring to a boil, cover and reduce heat to very low. Simmer until grain is tender, about 15 minutes. Taste and adjust seasonings, if necessary. Serve garnished with parsley and scallions.

This recipe yields about 3 cups or 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-108 broadcast 01-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.