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Toasted Quinoa Crunch PDF Print E-mail

For all of us who can't have gluten, here's a quick-and-easy solution
for breadcrumbs to add to casseroles or extra crunch to salads.  
Thanks a seed-crop indigenous to the Peruvian and Bolivian Andes, we
have nutrient-rich quinoa, which is very high-protein.


Ingredients
1 tablespoon butter or ghee
Sea salt to taste
1/2 cup uncooked quinoa

Instructions
Melt butter in a frying pan and add salt.  Remove from heat, add
quinoa and toss lightly to coat the grains with butter.

Spread on a baking sheet and bake at 350 degrees until grain is
toasted and fragrant, 10 – 12 minutes.

Note:  If kept in a tightly sealed container in the refrigerator, toasted
quinoa will keep for 6 to 8 weeks.
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