CLEVELAND, OH (WOIO) - Sunday morning Cleveland 19's Beth McLeod cooked with Terry Bell.
On the menu, Roasted vegetables and Quinoa.
- 4 cups vegetable broth
- 2 cups dry Quinoa
Rinse dry quinoa in a fine mesh strainer with cool water for about two minutes
Add quinoa to a sauce pot, add vegetable broth and bring to a boil.
Lower heat and cook uncovered for 15-20 minutes.
Remove heat and let stand for 5 minutes more (uncovered)
Fluff with a fork and serve
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