Prep 5 mins
Cook 15 mins
Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II.
- 1 cup uncooked quinoa, rinsed well and drained
- 2 cups water or 2 cups broth
- 1⁄4 teaspoon salt
- 1 small onion, diced
- 1⁄2 bell pepper, diced (any combination of red, yellow, and green)
- 1 tablespoon olive oil
- 2 tablespoons chopped toasted almonds or 1⁄4 cup sliced and chopped water chestnut
- Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
- Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.
This is good. I used white quinoa, water, sea salt, yellow bell pepper, unrefined extra virgin olive oil, blanched sliced almonds toasted in a dry frying pan, and the onion. Served with a yogurt salad.
Loved this! Fast, easy and delectable. Thanks!