Categories: Cereal 
      Yield: 4 servings 
  
           Ingredients: 
      1 c  Quinoa or 1/2 cup teff 
      2 c  Water 
    1/4 ts Salt, optional 
  
  Servings: 4 
   
  Directions: 
   
  Quinoa only: measure into a saucepan half full of cold water.  Swish quinoa 
  briskly with your hand, then pour it into a fine strainer to drain. Repeat 
  two or more times, until your water runs clear and doesn't foam when 
  agitated.  Drain again. 
   
  Bring quinoa or teff, water and salt to a boil.  Reduce heat and simmer, 
  covered, for 15 to 20 min, until the water is absorbed.  Remove from heat, 
  and cover for 5 min more. 
   
  Note: Add quinoa or teff to soups in either of two ways: 1) Add them, 
  uncooked to the pot a half hour before serving time 2) Add them cooked 
  (left-over) to the pot 10 min before serving. (If frozen, allow 20 min.) 
   
  From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt 
  Jones, RN 
   
  Courtesy of Theresa Merkling