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 healthy&tasty
florence,al
on November 04, 2011
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I usually hate it when i see people who "adjust" the recipe, but I didn't have everything this recipe called for.I cooked the quinoa in chicken broth and used 1/4 cup of the broth to replace the white wine in the carmelized onions. I didn't add the peppers (even though we love green chiles and skipped the parsley. It was great that way and better than any side dish from a box. My husband who is very picky about trying new "healthy" food loved this superfood cooked this way.
By bellingerdarlyn
bakersfield, CA
on March 11, 2011
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This is a wonderful and tasty dish. My husband gave it a 2 thumbs up and then some!! Will definitely make this again. Will try mushrooms with the onions next time.
By kelly_ingle_1550344
Kennesaw, GA
on February 12, 2010
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Did not have the proper pepper, so I roasted a jalapeno, red pepper and a pablamo; the flavor was wonderful!
Read all 8 reviews