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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I grew up in Ecuador, where my mom often made soup with quinoa, potatoes, and peanuts. Quinoa is believed to have been the Incan kings' grain of choice, and this is a basic recipe for preparing it. -Ximena Cardoso-Sloane, Seattle Ingredients:
1 3/4 cups uncooked quinoa (about 12 ounces) |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 cup finely chopped onion |
3 1/2 cups water |
3/4 teaspoon salt |
Directions:
1. Place quinoa in a fine sieve; rinse with cold water, and drain.
2. Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add onion; sauté 4 minutes or until tender. Stir in water, quinoa, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork.
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