2 Cups Quinoa (Red, White or Black)
Hearthstone Bistro • 3350 Glade St. Muskegon, MI 49444 • www.HearthstoneRestaurant.com
3 cups Israeli Couscous
3 TBL Olive Oil
5 Cups vegetable or chicken stock
1 cup raw scallions (finely minced)
1 cup raw carrots (finely minced)
1 cup dried cranberries (coarsely chopped)
1 cup toasted pine nuts
2 cups cooked quinoa
1/2 stick unsalted butter (cut into small pieces)
Salt, pepper to taste
Zest of 1 lemon
1/2 cup chopped fresh parsley
Boil quinoa in either water, vegetable or chicken stock until the seeds begin to open slightly, approximately
15-20 minutes. Drain water/stock and set cooked quinoa aside.
In a sauté pan heat the olive oil over medium high heat, add couscous stirring frequently until the couscous is slightly golden. Turn heat down to medium and add 3/4 of the stock stirring frequently while the stock is ab-sorbed. Add the remainder of the stock as it becomes absorbed until the couscous is soft but not mushy. Add a little additional stock if necessary. Turn heat down to low.
To the couscous in the pan add the scallions, carrots, cranberries, pine nuts and quinoa. Mix together.
Turn heat off. Add the butter until incorporated and melted into the warm couscous, add the lemon zest and parsley and season to taste with salt and pepper.
Note: Additional vegetables and/or fresh herbs of your choice may be added according to the season and your taste. Enjoy.