Mexican Quinoa With Pepita-Cilantro Sauce
I found this recipe in the December Food Section of the newspaper, highlighted as one of the top recipes of the year. It is from The New Whole Grains Cookbook by Robin Asbell. I absolutely loved it, and couldn't stop eating, long after I was full. I always wash quinoa in five changes of cold water, draining between each wash, to be sure to get the bitter coating off, and use recipe#16399 before cooking any recipe using this grain. If you have pre-toasted quinoa on hand (as I usually do), and buy toasted, unsalted pepitas from the bulk food store (as I usually do), you can make this recipe in the time it takes the quinoa to cook...very fast, delicious, and nutritious. -- posted by Sweet Baboo
http://www.recipezaar.com/297204
