Confetti Quinoa

Deb's Recipes's Note:

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4-5

Yield: 3.0 cups

• 1 cup uncooked quinoa , rinsed well and drained
• 2 cups water or 2 cups broth
• ¼ teaspoon salt
• 1 small onion , diced
• ½ bell pepper , diced (any combination of red, yellow, and green)
• 1 tablespoon olive oil
• 2 tablespoons choppedtoasted almonds or ¼ cup sliced and chopped water chestnut

Directions:

1. Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
2. Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.

Reviews

[UmmBinat]

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.

[Burgundy Damsel]

Loved this! Fast, easy and delectable. Thanks!