Curtis Stone 522936, Рецепты и инструкции по использованию

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METHOD
To make quinoa:
1. Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to
drain well.
2. Heat the Curtis Stone 2.5-qt. Saucepan over medium-high heat. Add olive oil,
then add shallots and cook 2 minutes, or until softened. Add garlic and cook
1 minute, or until fragrant. Add quinoa and stir well. Add broth and bring to
simmer, then reduce heat to medium-low and simmer gently 15 to 20 minutes,
or until quinoa is tender but not mushy and broth has been absorbed.
3. Spread quinoa on baking sheet and let it cool, then fluff with fork.
To make vinaigrette:
4. In medium bowl, whisk shallots and vinegar together. Gradually whisk in
extra-virgin olive oil. Add parsley and season with salt and pepper.
To make salad:
5. In large bowl, combine cooled quinoa, chickpeas, arugula, tomatoes,
cucumbers, and bell peppers. Toss with vinaigrette and season with salt and
pepper. Divide among four plates and serve immediately.
CAST5P_RECIPE BOOKLET INSERT.indd 7 12/6/2016 10:53:18 AM