So far, I have never even seen quinoa and it has not become available here, yet, but this sounds like an interesting idea from Sumito Estévez - one of the El Gourmet chef's I follow. This is not from a show and is not a full recipe - just a general usage idea:

Great idea they gave me in Ecuador: Cook some quinoa for 10 minutes, purée 1/4 of it, fry another 1/4 of it, then make "risotto" from the remainder with the purée and garnish with the fried.

With my own inexperience with quinoa, that sounds interesting, but I can't say HOW interesting. Still, it must mean something that a professional chef from one South-American country liked the idea he had received from another South American about a grain that is, itself, South American. If any of you try the idea, let me know how it works so I can keep it in mind in case they ever get quinoa here.
If blueberry muffins have blueberries in them, what do vegan muffins have?

  An idea for those who like quinoa labradors So far, I have never...
copied - this sounds like it would be fun to play with. Haven't made quinoa for a couple months, so I'm due. Thanks Labs. (now, I hope it doesn't get buried... )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
An idea for those who like quinoa

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