Yellow Quinoa (Ingrid Hoffmann) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
3. 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.
4. 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.
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