Yellow Quinoa

Name: Yellow Quinoa
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 3/4 cups quinoa; 2 1/2 cups water; 1 tablespoon extra-virgin olive oil; 1 tablespoon butter; 1 medium onion, chopped; 1 green bell pepper, thinly sliced; 1 garlic clove, minced; 1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.); 1 tablespoons adobo seasoning; 3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish; Salt

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Yellow Quinoa

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Calories

233 calorie

Total Fat

7 grams

Saturated Fat

2 grams

Cholesterol

5 milligrams

Sodium

258 milligrams

Carbohydrates

35 grams

Dietary Fiber

4 grams

Protein

7 grams

Sugar

1 grams

Total: 25 min
Prep: 5 min
Cook: 20 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Calories

233 calorie

Total Fat

7 grams

Saturated Fat

2 grams

Cholesterol

5 milligrams

Sodium

258 milligrams

Carbohydrates

35 grams

Dietary Fiber

4 grams

Protein

7 grams

Sugar

1 grams

Total: 25 min
Prep: 5 min
Cook: 20 min

Ingredients

1 3/4 cups quinoa

2 1/2 cups water

1 tablespoon extra-virgin olive oil

1 tablespoon butter

1 medium onion, chopped

1 green bell pepper, thinly sliced

1 garlic clove, minced

1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.)

1 tablespoons adobo seasoning

3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish

Salt

Directions

Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste.
Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork.
In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes.
Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley.