Yellow Quinoa

Name: Yellow Quinoa
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

11 ingredients

10 steps

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

1

Rinse the quinoa very well and drain it in a colander.
2

This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste.
3

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.
4

Fluff with a fork.
5

In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted.
6

Add the onion, green pepper, and garlic, and green pepper and cook.
7

Stir until the onion is transparent; approximately 5 to 7 minutes.
8

Add the green chiles, the adobo, the parsley and the salt to taste.
9

Add the cooked quinoa and mix thoroughly.
10

Serve hot, garnished with chopped parsley.