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.
- 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.