Confetti Quinoa

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.

• Ready In: 20 mins
• Serves: 4-5
• Yields: 3 cups

Ingredients

• 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

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.