Title: Cooked Quinoa or Teff
Categories: Cereal
Yield: 4 Servings

Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional

Servings: 4

Directions:

Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn't foam when
agitated. Drain again.

Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.

Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)

From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt
Jones, RN

Courtesy of Theresa Merkling

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip