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Article: Quinoa with carrots and bok choy
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- May 6, 2009
CopyrightCopyright 2009 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Serves 6
Quinoa (pronounced KEEN-wah) is a high-protein cereal grain from
South America. The tiny seeds have a fluffy, slightly crunchy
texture and mild nutty-grassy taste when cooked. To remove any
traces of the seeds' natural residue called saponin, rinse the
quinoa well with cold water before cooking.
1 1/2 cups quinoa3 1/4 cups water 2 tablespoons olive oil1 small
onion, chopped2 medium carrots, cut into 1/2-inch chunks 1/2
teaspoon Spanish (smoked) paprika 2 baby bok choy (about 7 inches
long), cut crosswise into 1/2-inch slicesSalt and pepper, to
taste1. In a fine sieve, rinse the quinoa well under cool ...
Related newspaper, magazine, and journal articles:
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Article: Baby Bok Choy
The Washington Post;
July 7, 2004 ;
562 words
... ... in the produce aisles: As far as cabbages go, baby bok choy are pretty darn irresistible. Cuteness quotient aside, baby bok choy are more tender and incomparably milder than big bok choy. They've also got it all over their adult counterparts ...
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