 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | cups | dry, quinoa | 1/3 | large | zucchini, diced | 1 | tablespoon | chopped fresh dill | 2 1/2 | tablespoons | olive oil | 1 1/4 | tablespoons | apple cider vinegar | 1 1/4 | dash | black pepper | 1 1/4 | cubes | vegetable bouillon |
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Steps
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Sequence
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Step
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| 1 | toast quinoa in Pan until Slightly aromatic (not Burned) | 2 | Add 2 cups of Prepared Stock to the Quinoa and Simmer | 3 | In a seperate bowl
Dice Zuchini, Dill, and anything else that might tase good.
Miz with Olive Oil, Apple Cyder Vinegar | 4 | Mix with cooked Quinoa and pepper to taste,
Can be served warm, or cold |
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