Instructions: A puree of carrots gives this dish its color. This side dish is also rich in flavor, so keep the main course simple.

Cookbook," by Bert Greene. Quinoa can be found in health food and specialty stores. Some supermarkets stock quinoa near the rice.

2 tablespoons unsalted butter
2 shallots, chopped
2 small carrots, peeled, chopped
1 2/3 cups chicken broth
2/3 cup quinoa, rinsed, drained
1/4 teaspoon ground cumin
Salt, freshly ground pepper
Chopped parsley

1. Melt butter in medium saucepan over medium-low heat. Add shallots; cook 1 minute. Add carrots; cook 1 minute longer. Stir in 2/3 cup of the broth; heat to boiling. Reduce heat to medium-low; cook, covered, 15 minutes.

2. Transfer carrot mixture to food processor or blender; process until smooth. Transfer to clean saucepan.

3. Add remaining broth to carrot mixture; heat to boiling. Stir in quinoa; reduce heat to simmer. Cook, covered, over low heat until quinoa is tender, 12-15 minutes. Stir in cumin and salt and pepper to taste. Sprinkle with parsley.

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