Quinoa with Dried  chestnuts by Susan Marque
This is a wonderful breakfast dish. To use in a pilaf I would suggest cooking the chestnuts in water first and then adding rinsed Quinoa with 2 Cups of water for 20 minutes more to make a fluffier dish.
- 1 Cup Quinoa soaked in 3 Cups water overnight ¼ to ½ Cup dried chestnuts soaked in
- 1 Cup of water overnight
- ½" strip kombu sea vegetable
Discard any red pieces from the shell of the chestnuts that may have clung to them. Add the chestnuts and their soaking water to the Quinoa and it's soaking water in a pot, for a total of 4 cups of water. Add the small strip of kombu and bring to a boil. Cover the pot and turn the heat down to low. Simmer for 45 minutes.
This dish is also very nice by adding fresh blueberries on top of the hot grain before serving. Also try it with apple chunks and cinnamon cooked into it.
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Susan Marque is a food coach based in Santa Monica, California. She has been teaching her whole foods approach to health since 1997 while helping people to achieve their goals through the choices they make in diet and mind. Her distinctions have helped people with easy weight loss that stays off, creating more vitality and energy, clearing ailments and feeling better on every level.
Susan has written three more Fast and Easy Cookbooks, and co-created the Beyond Weight Loss™ seminars. Susan is certified in NLP, Hemispheric Therapy™ and Belief Relief.
Contact: www.SusanMarque.com or call (310) 453.7525.
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