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Yellow Quinoa
Nb persons: 8
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| Recipe courtesy Ingrid Hoffmann, 2007 Prep Time:5 minInactive Prep Time: -- Cook Time:20 min Level: Easy Serves: Ingredients | |
| 1 3/4 cups | quinoa |
| 2 1/2 cups | water |
| 1 tablespoon | extra-virgin olive oil |
| 1 tablespoon | butter |
| 1 medium | onion, chopped |
| 1 | green bell pepper, thinly sliced |
| 1 | garlic clove, minced |
| 1 1/2 teaspoons | canned chopped green chiles, (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.) |
| 1 tablespoons | adobo seasoning |
| 3 tablespoons | flat-leaf parsley, roughly chopped, plus more for garnish |
| Salt | |
| Directions Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste. Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork. In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes. Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley. SERVES 6 Calories: 233 Total Fat: 7 grams Saturated Fat: 2 grams Protein: 7 grams Total carbohydrates: 35 grams | |
| Sugar, 1 grams | |
Fiber: 4 grams
Cholesterol: 5 milligrams
Sodium: 258 milligrams
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