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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Vegetables & Side Dishes
Contributed by: Elizabeth Bailey
  • 2 TBS extra virgin olive oil
  • 1 small red onion, small dice
  • 1 large shallot, smile dice
  • 1 medium zucchini, cut into 1/2-inch slices
  • 1/2 tsp. cumin seeds
  • 1 1/2 cups quinoa
  • 3 cups water
  • 1 vegetarian bouillon cube
  • 1/4 tsp. salt
  • Pinch of turmeric
  • 1 tsp. basil
In a large stock pot, heat the olive oil over medium high heat. The oil is ready when a small piece of onion tossed into the oil generates bubbles. Add the onion and shallots and cook until the onion is translucent, about 3 to 4 minutes. Add the zucchini and cook for another minute, stirring. Then add the cumin seeds and stir constantly for 30 seconds. Then add the quinoa, water, bouillon cube, salt and turmeric. Bring to a boil, stirring occasionally. Reduce the heat to medium-high and cook for five minutes. Turn off the heat and cover the pan. Come back 12-15 minutes later, and see whether the quinoa has absorbed the liquid. If not, let it sit for another minute, covered, and check again. Once done, add basil.
Note: Zucchini can be replaced with your favorite winter squash. Just add precooked cubes of squash when you would add the zucchini.
Source: Dilip Barman of Triangle Vegetarian Society
(This recipe was contributed as part of a "Cook of the Week" feature.)

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