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.
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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Read all 8 reviews
By agunderson
on April 30, 2012
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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.
By itsgretchen
on March 02, 2012
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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.
By sandiemaye_4273281
Cleveland, OH
on December 04, 2011
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Great, easy dish.
Read all 8 reviews