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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quinoa, pronounced keenwa, quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II. Ingredients:
1 cup uncooked quinoa, rinsed well and drained |
2 cups water or 2 cups broth |
1/4 teaspoon salt |
1 small onion, diced |
1/2 bell pepper, diced (any combination of red, yellow, and green) |
1 tablespoon olive oil |
2 tablespoons chopped toasted almonds or 1/4 cup sliced and chopped water chestnut |
Directions:
1. Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
2. Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.
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