–PREP–
1 c Quinoa
2 1/2 c Water
–WET–
1 c Lukewarm water; 105-115F
2 tb Lukewarm milk
2 tb Canola oil OR corn oil
2 ts Active dry yeast
Cooked quinoa
–DRY–
1/2 c Whole wheat flour
3 c Bread flour
3 tb Dried rubbed sage
12 Fresh sage leaves; coarsely
-chopped
1 tb Chile molindo (freshly
-ground; pure chile powder)
2 1/2 ts Salt
RED SAGE QUINOA BREAD: The combination of sage and quinoa results in an
aromatic, earthy bread that’s good with chicken dishes, including chicken
soup. The soft texture of this braed also makes great rolls. Red sage is an
herb with a bright red flower; looks like a miniature version of Indian
paintbrush. It is rare and not easily available to the home cook.
PREP: Place the quinoa and 2-1/2 cups water in a saucepan and bring to a
boil. Lower the heat to a simmer and cook for 20 to 25 minutes, or until
the quinoa expands and becomes fluffy. Drain the quinoa and place in a
measuring bowl. There should be about 2 cups of cook quinoa. Set aside.
ABM Instructions: 1. Combine the ingredients, except the fresh sage, in the
bread pan in the order specified by the manufacturer’s instructions. 2.
Process on the sweet or raisin bread setting (#8). 3. Add the fresh sage at
the beeps.
TRADITIONAL YIELD: 2 loaves or 16 rolls.
SOURCES: Red Sage, Washington, DC, a sister restaurant of Mark Miller’s
Coyote Cafe in Santa Fe. Flavored Breads (1996) Mark Miller and Andrew
MacLauchlan (Ten Speed Press ISBN 0898158621). phannema@wizard.ucr.edu
MC-PER SERVING: 167CAL, 3.1G fat (16.5% cff). 29.6g carbs Eat-lf Recipe
Archive for Jan 1998.
INDEX: Eat-Lf Quinoa Southwestern Yeast-Breads abm Grains
Yields
16 Servings