“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:
20mins
SERVES:
4-5
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup uncooked quinoa, rinsed well and drained
  • 2 cups water or 2 cups broth
  • 14 teaspoon salt
  • 1 small onion, diced
  • 12 bell pepper, diced (any combination of red, yellow, and green)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped toasted almonds or 14 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.

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