Recipe by Deb's Recipes
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.
Top Review by 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.
- 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