members recipes

Ingredients
Ingredient Amount
Quinoa 1 lb.

Butter 2 oz.
Serrano peppers, seeded and minced 3 ea.
Green pepper, small dice 2 ea.
Red pepper, small dice 2 ea.
Shallots, minced 4 ea.
Ginger, finely minced 2 Tbsp.
Carrots, small dice ½ lb.
Celery stalk, small dice 2 ea.
Salt and black pepper t.t.

Scallions, minced 8 ea.
Parsley, chopped 4 Tbsp.
Thyme, fresh chopped 2 Tbsp.
Basil, chiffonade ½ Cup

Method
Method for the Quinoa a la Jardinera
1. Place the quinoa in a chinoise and wash until the liquid runs clear. Combine the washed quinoa with 2 gallons of water. Bring to a simmer and cook for 4-5 minutes - until it is barely cooked. Pour the cooked quinoa into a strainer and drain the excess water. Transfer the quinoa to a large sheet tray, spread it out and allow to cool. \"Fluff\" the quinoa from time to time.
2. At pick-up: Melt the butter in a large rondeau. Add the peppers, shallots, ginger, carrots, celery and salt and pepper. Sweat the vegetables over a moderate heat. Add the quinoa and continue to heat all through. A half-cup of water or stock can be added to help the re-heating process. Finish with the scallions and herbs, check seasonings.