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Author Notes: Having first learned about Quinoa a year or so ago, I was trying to come up with ways to incorporate it into our diet. We started cooking it like rice in Pilaf, adding it to the occasional stir-fry, etc., but then it occurred to me to try replacing the bulghar wheat in Eetch with Quinoa. Although I find it to be a softer texture than the wheat, my biggest food critic didn't even realize I had done something different with it. You can't go wrong with a dip that is as healthy as it is delicious! —chris_coyle
Serves a crowd
- 1 cup Quinoa
- 2 cups Tomato sauce
- 1/2 bunch Parsley, chopped
- 4 Scallions, chopped
- 1 Large onion, diced fine
- 1 Large green bell pepper, diced fine
- 1/4 cup Fresh lemon juice
- Drizzle of olive oil
- Dash of cayenne pepper
- Salt and Pepper to taste
- Bring tomato sauce and quinoa to a boil;
- Reduce to a simmer until quinoa blooms (tendrils uncurl);
- Remove from heat and cool to room temperature;
- Stir in remaining ingredients;
- Chill until sauce is absorbed and flavors have a chance to meld;
- If a looser consistency is desired, add a little more tomato sauce - no need to cook;
- Serve with crackers, celery sticks, bagel chips, pita chips, tortilla chips, etc.
- This recipe was entered in the contest for Your Best Dip
No Laffy Matter
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