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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.

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Yield:
2 cups
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Ingredients

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Directions

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  • 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.

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

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

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