Yellow Quinoa
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 233 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 258 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 1 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
- 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.