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
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Ingredients
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1 cup
Quinoa
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2 cups
Tomato sauce
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1/2 bunch
Parsley, chopped
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4
Scallions, chopped
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1
Large onion, diced fine
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1
Large green bell pepper, diced fine
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1/4 cup
Fresh lemon juice
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Drizzle of olive oil
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Dash of cayenne pepper
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Salt and Pepper to taste
Directions
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Bring tomato sauce and quinoa to a boil;
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Reduce to a simmer until quinoa blooms (tendrils uncurl);
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Remove from heat and cool to room temperature;
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Stir in remaining ingredients;
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Chill until sauce is absorbed and flavors have a chance to meld;
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If a looser consistency is desired, add a little more tomato sauce - no need to cook;
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Serve with crackers, celery sticks, bagel chips, pita chips, tortilla chips, etc.
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