For different type of side dish, you might like to try “Quinoa”, pronounced “Keen Wa”. This is a traditional grain used by the Inca’s, and is now readily available in grocery stores in both white and red varieties. It is a good source of fiber, high in iron, and well tolerated by those with digestive problems.

INGREDIENTS: 

½ cup Quinoa (we like the red variety as it has a more pronounced nutty flavor)

1 TBS butter or olive oil

2 TBS finely chopped onion

2 TBS finely chopped carrot

1 cup chicken or vegetable broth

METHOD:

Rinse the Quinoa in water, drain, set aside

Heat the butter or olive oil in a pan, add chopped vegetables and sauté until onions are transparent and carrots have softened somewhat.

Add the broth and Quinoa.

Reduce heat to simmer, cover pan and cook until liquid is absorbed.  Give it a stir after 5 minutes to check progress.  It should be done after 10 minutes, and will have turned fluffy and translucent.  Toss in another pat of butter and mix if desired.