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    Yellow Quinoa View Edit

    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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