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!
I just discovered Quinoa and this is my first recipe.I Love it!I followed your instructions but I added a shallot and a couple of mushrooms. I will be making this again; thanks for posting. Sage/Rita
Great recipe! Minor things I changed: used vegetarian chicken broth instead of water, and prior to cooking, I toasted the Quinoa. Wow! What a great flavor! I did not add the salt, as the broth already had sodium, and it turned out just right. I probably doubled the almonds and it added alot of yummy crunch. Even the kids loved it. Thanks for the recipe, Deb.
A frequent side here, I am always looking for new variations on serving quinoa. My confetti used a combination of green and red peppers which I paired with the water chestnuts (rather than almonds). Also tossed in some sliced baby corn, which like the chestnuts were leftover from a stir fry. Loved the crunch from the chestnuts and thought they were a great contrast to the soft creaminess of the quinoa. Two other things that gave this dish pluses here was that while the dish had lots of flavor, they were clean and simple enough to pair with many entrees without worrying about clashing. Moreover the leftovers became the great foundation for a lunch salad with some added chicken, black beans and spinach leaves. Thanks Deb.