From: Deb's Recipes
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.
SERVES 4 -5 , 3 cups
- 1 cup uncooked quinoa, rinsed well and drained
- 2 cups water or 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
Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.