PRIZE TESTED RECIPES
8
$200
W INNER
J e s s ie G re a rs o n ,
fa lm o u th , me
REAT GRAIN SIDE DISHES CATEGORY, FEBRUARY 2010
Q U IN O A T O S S W ITH C H IC K P EA S AN D H ER BS
1
cupquinoa
2
cups chicken broth or
vegetable broth
2
earsfreshcornoncup
frozen corn, thawed
1
15-oz. can chickpeas
>2
cup crumbled feta cheese
A
cup finely chopped
sweet onion
3
Tbsp. snipped fresh basil
2
Tbsp. snipped fresh
Italian (flat-leaf) parsley
'A
cup olive oil
2
Tbsp. lemon juice
i
cup diced, cooked beets
Romaine leaves
1
. R inse q u in o a in fin e m e sh sieve u n d e r co ld
ru n n in g w a te r; d ra in . In saucepan b rin g b ro th to
b o ilin g . A d d quinoa. R e tu rn to b o ilin g ; reduce
heat. S im m er, covered, 15 m in u te s o r u n til b ro th is
absorbed. R em ove fro m heat; set aside to cool.
2
. C u t c o rn fro m cobs. R inse and d ra in chickpeas.
In b o w l c o m b in e q u in oa, c o m , chickpeas, cheese,
o n io n , and herbs. F o r dressing, in b o w l w h is k
to g e th e r o il, le m o n ju ice ,
1A
teaspoon
each salt
and
pepper.
A d d to q u in o a m ix tu re ; toss to coat.
3
. C over and le t stand at least 1 ho u r, o r cove r and
re frig e ra te u p to 24 hours. B rin g to ro o m
te m p e ra tu re b e fore serving. S tir in beets ju s t
b e fore serving. Serve in b o w ls lin e d w ith ro m a in e
leaves.
M
A K E S 8 ( 1 - C U P ) S E R V I N G S .
G r a n d P l i Z C
The best recipe o f th e year w ill be aw arded a suite
o f appliances fro m Frigidaire w o rth up to $
10
,
000
. See
page
177
fo r details.
© o
photos BLAINE MOATS food styling GREG LUNA
