Quick Quinoa Paella
Being forced to consider alternatives in my diet led me to quinoa (KEEN wah), a seed-type food that can be used much like rice. However, quinoa cooks much faster than brown rice, which makes it a handy choice when you've (once again) forgotten to get the grains-a-goin' and supper time is nigh.
For those who've kicked wheat or gluten out of their diets, rice can get a bit old. Quinoa to the rescue! The flavor is unique and the texture is fluffy and light. Take it for a test drive and let me know what you think!
Any other quinoa eaters out there? If so, what do you like to serve it with?
Quick Quinoa Paella
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper (or jalapeno), seeded and chopped
2 cloves garlic, minced
1 cup quinoa
2 cups vegetable stock (or chicken stock)
salt, to taste
pepper, to taste
In a large saucepan, heat the olive oil over medium heat. Add onion and peppers; cook for 4-6 minutes or until the onion is translucent. Add the garlic and simmer for 2 more minutes. Stir in the quinoa and stock and bring to a boil. Season with salt and pepper. Lower heat to medium and simmer for 10-15 minutes, until all the liquid is absorbed. 4 servings.
For those who've kicked wheat or gluten out of their diets, rice can get a bit old. Quinoa to the rescue! The flavor is unique and the texture is fluffy and light. Take it for a test drive and let me know what you think!
Any other quinoa eaters out there? If so, what do you like to serve it with?
Quick Quinoa Paella
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper (or jalapeno), seeded and chopped
2 cloves garlic, minced
1 cup quinoa
2 cups vegetable stock (or chicken stock)
salt, to taste
pepper, to taste
In a large saucepan, heat the olive oil over medium heat. Add onion and peppers; cook for 4-6 minutes or until the onion is translucent. Add the garlic and simmer for 2 more minutes. Stir in the quinoa and stock and bring to a boil. Season with salt and pepper. Lower heat to medium and simmer for 10-15 minutes, until all the liquid is absorbed. 4 servings.
6 comments:
I make a salsa quinoa and black bean dish once a week. You toast 1 cup of quinoa quickly in oil, add in 2 c water and 1 c salsa and bring to a boil. Then add 1 can drained/rinsed black beans and simmer covered until liquid is absorbed. Yummy!
I'll try your recipe soon.
I've been looking for quinoa recipes. We haven't tried it yet, bit every time I see it in the store I think we should. This sounds great.
HI! Just popped in from Pioneer Woman...Quinoa is my most favorite grain in the whole world! It has such a delightful little crunch. I love Deborah Madison's recipe for quinoa that includes freshly cut sweet corn, green onions, feta cheese and quinoa. Mmmmm, could eat it every day! Julie
Love the quinoa so always happy to find new recipes for it. Thanks!
I like a quinoa-beet salad.
About 2 cups cooked quinoa
Grate in a raw beet
Add salt, plenty of lemon or lime juice, and a bunch of chopped mint. Chop in some scallions too if you like raw onion (which I don't). It makes a gorgeous brilliant magenta and green dish, sort of Christmassy. If you have leftovers, the lemon juice will soak in overnight and sort of disappear, so squeeze a little more over it the next time you serve it to perk up the flavor.
Wow, this sounds fantastic and NOT too difficult to make (BONUS). Can you hear my printer humming?
Post a Comment