Tuesday, March 2, 2010

rice in the microwave...among other things...

there are so many tupperware products that it's not always possible as a new consultant to try out every one of them. however, last night at our business rally, another consultant demoed tupperware's microwave rice cooker. she made a quinoa (pronounced keen-wa) recipe. i couldn't believe how fast and easy this recipe was AND of course, clean-up is much easier when there's no burnt rice on the bottom of the pot. (or in this case, quinoa) 13 minutes in the microwave and we had this yummy taste test. here's the recipe:

Chef Stuart’s Cucumber and Green Pepper Quinoa

Quinoa is a gluten free grain making it the perfect food for those who cannot tolerate gluten so prevalent in wheat and many other grains. Quinoa seeds have a soap like coating called saponin, and even if they have been washed before you purchase them, they need to be thoroughly washed to remove any remaining residue. An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands. To ensure that the saponins have been completely removed, taste a few seeds. If they have a bitter taste, continue the rinsing process.

Serves 4


4 cups water
2 cups quinoa
1/2 tbsp. salt
½ English cucumber, cut into 2" pieces
½ green bell pepper, quartered
1 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
salt and pepper to taste

Let’s cook!

1. Put water, quinoa and salt in Tupperware® Microwave Rice Maker and microwave for 13 minutes.

2. While the quinoa is cooking, put cucumber and green bell pepper in the Quick Chef with the blade using attachment and lightly turn the handle a few times to get a rough chop.

3. Remove cooked quinoa from the microwave and using the Double Colander, drain the quinoa.

4. Put quinoa, cucumber, bell pepper, red wine vinegar and olive oil in an 8 ¾-cup/2.1 L Wonderlier® Bowl and stir using Saucy Silicone Spatula until well combined. Season to taste.

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