ROMAN HOLIDAY QUINOA
  • ¾ c Quinoa
  • ¼ cup heavy cream
  • 1½ c chicken stock, heated   
  • Pinch of cayenne pepper
  • 2 Tbs unsalted butter
  • 1/3 tsp nutmeg
  • 1 small head romaine lettuce
  • ½ tsp sugar
  • 1 Tbs all-purpose flour
  • Salt to taste
  • ¼ c milk
  • Pepper to taste

 

Rinse quinoa under cold running water. Combine quinoa and chicken stock; heat to boiling. Reduce heat to medium low and cook, covered, until all liquid has been absorbed and the quinoa looks transparent, 12 to 15 minutes. Toss in 1 tablespoon of butter with a fork.  Cook lettuce in boiling, salted water for 5 minutes. Drain. Blend in food processor and process until smooth.   Melt remaining butter in medium size saucepan over medium low heat. Add flour and cook stirring constantly, 2 minutes. Whisk in the milk and cream and cook until very thick, 2 minutes. Add the cayenne pepper, nutmeg and sugar. Add the lettuce and cook 1 minute longer.  Combine the cooked quinoa with the lettuce mixture and season with salt and pepper.