Yellow Quinoa

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Picture of Yellow Quinoa Recipe Photo: Yellow Quinoa Recipe
Rated 5 stars out of 5
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Total Time:
25 min
5 min
20 min
6 to 8 servings

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  • 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


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.

Per serving:

Calories: 233

Total Fat: 7 grams

Saturated Fat: 2 grams

Protein: 7 grams

Total carbohydrates: 35 grams

Sugar: 1 grams

Fiber: 4 grams

Cholesterol: 5 milligrams

Sodium: 258 milligrams

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Newest Ratings and Reviews

Read all 8 reviews

  • on April 30, 2012


    This was the first time I made quinoa and was surprised at how tasty this was. I added mushrooms instead of the peppers and didn't have the Adobo. Will try this again with Adobo, so easy, healthy and great tasting.

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  • on March 02, 2012


    This was pretty tasty! Super easy and loved the complete instructions for a newbie like me to know how to cook this whole grain. I was expecting to cover the pot while cooking, but since it didnt say to, I didnt and it came out fine. I had all the ingredients (I used no pepper Adobo - had this from Alton's Ring of Fire Chicken. This recipe has lots of flavor and this side dish can go with many main dishes American and Latin/ Hispanic. Next time I will include the whole can of chilles. They are mild and I dont like to save partial cans of things. I will make this again and have recommended this recipe to my dietician too.

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  • on December 04, 2011


    Great, easy dish.

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