New This Month


Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.

  • Yield: 2 cups


  • 1 cup vegetable stock or canned low-sodium vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup quinoa


  1. Combine the stock, salt, and pepper in a medium saucepan and bring to a boil over high heat. Add the quinoa, cover the pan, and reduce the heat. Simmer the quinoa until all the liquid has been absorbed, 12 minutes.

  2. Remove the pan from the heat and let it stand, still covered, for 5 minutes.

  3. Fluff the quinoa with a fork, and use as desired.

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