Well, it's "pantry-shopping" time of the pay period here on the farm and this is what I selected:
red quinoa
tomato sauce
Rotel tomatoes
mushrooms
buttermilk cornbread mix
The idea was for quinoa sloppy joes on cornbread. Since they turned out tasty, here's the recipe:
1 cup red quinoa, washed, rinsed
9-oz. can Rotel with lime and cilantro (may run through blend until smooth)
1/2 package onion soup mix (or more, to taste)
1 cup water
1/2 t. salt
29-oz. can tomato sauce
4-oz. can mushrooms, drained
In a large sauce pan, bring quinoa, Rotel, onion soup mix, and water to a boil. Cook until quinoa is translucent and germ ring appears, when it has nearly absorbed the liquid. Add salt, tomato sauce, and mushrooms and simmer until heated through. Serve over toasted buns, chips, or cornbread. Serves 4.
red quinoa
tomato sauce
Rotel tomatoes
mushrooms
buttermilk cornbread mix
The idea was for quinoa sloppy joes on cornbread. Since they turned out tasty, here's the recipe:
Red Quinoa Sloppy Joes
1 cup red quinoa, washed, rinsed
9-oz. can Rotel with lime and cilantro (may run through blend until smooth)
1/2 package onion soup mix (or more, to taste)
1 cup water
1/2 t. salt
29-oz. can tomato sauce
4-oz. can mushrooms, drained
In a large sauce pan, bring quinoa, Rotel, onion soup mix, and water to a boil. Cook until quinoa is translucent and germ ring appears, when it has nearly absorbed the liquid. Add salt, tomato sauce, and mushrooms and simmer until heated through. Serve over toasted buns, chips, or cornbread. Serves 4.
The chewy texture of the quinoa gives it some "tooth." What's your favorite quinoa recipe?
So, what's cooking in your Savory kitchen?
Nancy
