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This recipe was uploaded by The Cuban Chef
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.