The reason for this is that the interior of meats can not be heated beyond the
boiling point of water until all the water is
removed — at which
point the meat would be very tough.
Directions: Rinse quinoa, allow to drain thoroughly, place in
boiling salted water and simmer with lid on for 15 — 20 minutes, until tender /
Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this
Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender,
remove from oven and let cool / My squash ribbons sort of fell apart at this
remove from oven and let cool / My squash ribbons sort of fell apart at this
point.
Rinse well (to
remove excess starch) then place in a saucepan of
boiling, salted water for 20 minutes - ish (until cooked so that a
pointed knife will slide into the potato easily).