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FareShare Gazette -- October 2006 Recipes

Make FareShare Gazette -- October 2006 Recipes at home with Olive Oil, Vegetable Stock Or Broth, Parmesan Cheese, Salt, and Freshly Ground Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 2 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a large saucepan, heat the olive oil over medium heat.

2. 2

   Add the onion and saut� until soft and translucent, about 4 minutes.

3. 3

   Add the garlic and quinoa and cook for about 1 minute, stirring occasionally.

4. 4

   Don't let the garlic brown.

5. 5

   Add the stock and bring to a boil.

6. 6

   Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes.

7. 7

   The mixture will be brothy.

8. 8

   Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.

9. 9

   Stir in the cheese and season with the salt and pepper. Serve immediately.

10. 10

    To serve this dish as a main course, double the portions.

11. 11

    Vidalia onion, doubled (or tripled!!! didn't measure) the garlic, and added