Cr250 1 Quart To 5 Gallons Of Gas

and Mushroom Quinoa Muffins Red Fruit Baskets

This recipe for quinoa has many meanings for me. First of all is that the recipe was made with quinoa bought in the restaurant my friend Sol Fliman ( Market Kitchen ) called "Quinoa ."

Quinoa opened in November, is located on Louis Pasteur 5393 Vitacura, and has become one of my favorite restaurants (Best for lunch). It's a nice house and with that angel with my friend. He eats simple and very rich, the products are very fresh note. I've tried everything I liked, from the rich pebre bread they serve you to leave, their juices, salads and pies. Dulcinea, could not leave without trying their desserts and I can tell you are at the same level of all: very rich.

The other meaning of this recipe is that I adapted from a book by Clotilde Dusoulier of Chocolate and Zucchini blog . This book is very important, since it was my first encounter with a cooking blog and inspired me to create my own. I made several changes to the recipe and was very happy with the result, so I invite you to try.

and quinoa MUFFINS MUSHROOMS

6 people

· 1 cup quinoa, washed

· 100 gr ham

· ; 3 scallions, chopped (with a little green part)

· 400 g mushrooms, cleaned and laminated

· ½ cup grated goat cheese

· 2 large eggs

· 2 tablespoons cream

· ½ teaspoon salt

· ½ teaspoon pepper

· 2 tablespoons chopped parsley

Cook quinoa in broth or salted water, following package directions. Strain and reserve. Cook prosciutto in a skillet until golden and crisp (also can do it in the microwave, put the ham between two paper towels). Once cool, chop coarsely.

Cook onions until translucent and soft. Add chopped mushrooms, cover and cook for 8 minutes or until golden. Remove cover and continue cooking for 2 minutes or until liquid has evaporated.

Preheat oven to 200C. Grease six muffin cups (I used a silicone that are a little larger than normal).

Beat eggs, cream, salt and pepper in a bowl. Add the quinoa and mushrooms, mix well. Wrap the ham and parsley. Pour batter into prepared pans and bake for 25 minutes or until top is golden and a toothpick inserted in the middle comes out clean.

Cool 5 minutes, then unmold. Serve warm or at room temperature with green sauce and a salad.

Variation: You can use pieces of goat cheese, chopped tomatoes and basil

SALSA VERDE

· 2 tablespoons red wine vinegar

· 1 tablespoon capers

· 1 teaspoon mustard

· Zest of 1 lemon

· 1 clove garlic, minced

· ; minced 1 tablespoon each: parsley, basil and mint

· ½ cup chopped almonds

· ½ cup grated Parmesan cheese

· ; ½ cup olive oil

For the sauce, process the vinegar, capers, mustard, zest, garlic, herbs, grated cheese and almonds. With machine walk add the oil. This sauce also served with meat and fish.

is delicious!