To make in a rice cooker, just treat quinoa like rice. Add two parts broth to one part quinoa, stir, cover. Stir occasionally until rice cooker turns off.
Basic Quinoa
Grilled Korean Chicken
Ingredients:
2 tablespoons Soy sauce
1 1/2 tablespoons honey
1 tablespoons tomato paste
4 Bone-in, skinless chicken thighs (about 5 oz each)
1 teaspoon sesame seeds, toasted
Directions:
Stir soy sauce, honey and tomato paste in a med bowl. Add chicken and marinade all day. When ready to cook heat grill or broiler to high and cook chicken till browned, about 5 minutes on the grill or 10 minutes under the broiler. Flip and brown until cooked through, about 2 minutes on the grill or 4 minutes under broiler. Sprinkle with sesame seeds. Serve on top of sauteed Spinach.
Simmered Sweet Kabocha
Ingredients:
1 Small Japanese pumpkin
1 cup dashi stalk or water
4 tablespoons suagr white or brown
1 tablespoon soy sauce
Directions:
Cut Pumpkin into 1 and 1/2 inch chunks
Leave skin on if you like.
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
Place the pan in high heat and bring it to boil.
Turn down the heat to low.
Simmer pumpkin until the liquid is almost gone. Toss in a couple tablespoons of butter and serve warm or cold.
Cream Peas
Ingredients:
2 cans Baby sweet peas
2/3 cup water
3 tablespoons butter
2/3 cups heavy cream or milk
2 1/2 tablespoon flour
1 tablespoon sugar
dash of salt and pepper
Directions:
In a medium saucepan, add peas, water, & salt. Bring to a boil, and stir in butter. Whisk together cream, flour, and sugar in small bowl. Stir mixture into peas. Cook over medium-high heat until thick and bubbly. Dont over stir or your peas will turn to mush!
Quick Broiled Tomatoes
Cut a couple large tomatoes in half, with cut sides up drizzle on olive oil, salt and pepper. Place under broiler for about 5 min. Add feta cheese (or whatever you have on hand). Cook under broiler until cheese is browned. Garnish with basil.
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