Courtesy of Dar Horn
Serves 8-12 as a Side or 4-6 as a Main Course
Ingredients:
2 1/2 cups quinoa (the amount in a package from Rancho Gordo)
2 1/2 cups organic chicken stock
1/2 cup water
Directions:
- Rinse 2 1/2 cups quinoa several times until it stops "foaming"
- Put quinoa in a Chamba soup pot with some good olive oil and "saute" it as best you can (given that it is so wet). Add any spices to taste
- Add 2 1/2 cups chicken stock plus 1/2 cup water and bring to a semi-hard boil
- After boiling for a few minutes, put on the cloth-wrapped lid and turn off the heat
- After about 10 minutes, fluff up the quinoa and put the lid back on for another 10 minutes or so. It is then ready to serve.
