Ingredients
- 1 1/2 cups quinoa
- 1 1/2 cups water
- 2 medium yellow onions, thinly sliced
- 2 tablespoons butter, plus 2 tablespoons
- 2 tablespoons olive oil, plus 1/4 cup
- 1/2 cup white wine
- 2 to 3 Anaheim or Big Jim chile peppers (depending on heat preference), roasted and seeded
- 2 tablespoons tamari or soy sauce
- 1/2 cup chopped flat-leaf parsley
Directions
Rinse quinoa in a fine sieve. Place in a pot with the water and bring to a boil. Reduce heat immediately to low simmer and cook for 25 minutes. In a separate pan, saute onions in 2 tablespoons of the butter and 2 tablespoons olive oil. When onions are soft and translucent, add the wine and cook until reduced and onions caramelize. Slice roasted chile peppers into 1/4-inch strips. In a separate pan, warm 1/4-cup olive oil and remaining 2 tablespoons butter, add cooked quinoa, tamari or soy sauce and parsley and continue to stir until all ingredients are fully incorporated. Place in serving dish, top with caramelized onions and chile pepper strips.
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By nechee
Lithonia, GA
on January 17, 2013
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Never even heard of Quinoa until my husband purchased some. I searched around and found this recipe, had everything except for the peppers! Made it and now I'm addicted to Quinoa! I bet it's even better with the peppers!
By Nicmuz
on October 31, 2012
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I had never had quinoa, and decided that this looked like a good recipie to try...Wow! Soooooo good!! This will be making it into my rotation for sure!!
By xclaudine_10776577
Little River, SC
on August 22, 2012
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We really enjoyed this recipe. I had to leave the peppers out because I did not have them on hand and this was a last minute recipe find.
I also cooked the quinoa with beef bouillon cubes. I served this with a skirt steak and steam broccoli and my family ( including our 3 year old loved it. Will definitely make it again
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