Yellow Quinoa
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 garlic clove minced
- 1 tablespoon butter
- salt
- 2 1/2 cups water
- 1 medium onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups quinoa
- 1 green bell pepper thinly sliced
- 1 1/2 teaspoons canned chopped green chiles (leftovers will keep i 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
- Carbohydrate 264.714293274472 g
- Cholesterol 30.503125013081 mg
- Fat 53.1149587647042 g
- Fiber 30.4417417575624 g
- Protein 57.9550287002769 g
- Saturated Fat 12.5589539554447 g
- Serving Size 1 1 recipe (1168g)
- Sodium 3223.36038611738 mg
- Sugar 234.27255151691 g
- Trans Fat 3.24746759690071 g
- Calories 1760 calories
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. Recipe courtesy of Ingrid Hoffmann, 2007 CATEGORIES: Quinoa Lunch For A Crowd View All
