Quinoa grains with seasonings
Votes: 6
Time: 25 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 233, total fat 7 G., saturated fats G., proteins 7 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 233, total fat 7 G., saturated fats G., proteins 7 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cook this 25-minute quinoa recipe from Ingrid Hoffman and serve it hot with sautéed onions, green chilies, and adobo spice for its yellow color.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 3/4 cups quinoa
- 2.5 cups of water
- Salt
- 1 tbsp extra-virgin olive oil
- 1 tbsp (15 g) butter
- 1 thinly sliced green bell pepper
- 1 medium onion, chopped
- 1 crushed clove of garlic
- 1.5 teaspoons canned chopped green chili peppers (leftovers can be refrigerated for up to 1 month and used as a topping in omelets, homemade pizza, etc.)
- 1 tbsp adobo spice
- 3 tablespoons coarsely chopped parsley leaves, plus extra for garnish
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Recipes with similar ingredients: quinoa grain, sweet pepper, onions, garlic, parsley, chipotle peppers in adobo sauce
Cooking the dish according to the recipe:
- Rinse the grains thoroughly and drain them using a colander. This is necessary to remove the bitter powdery coating formed by saponins. This natural coating, which is designed to repel bugs, can impart a bitter taste to the finished dish.
Place the quinoa in a medium saucepan, add water, and cook for 15-20 minutes, until the quinoa has plumped up and the water has been absorbed. Stir with a fork. - In a separate large skillet, heat the olive oil and butter over medium-high heat until the butter melts. Add the onion, bell pepper, and garlic and sauté. Cook, stirring, until the onion is translucent, about 5-7 minutes.
Add green chili, adobo spice (a dry spice mix: 2 tablespoons salt, 1 tablespoon paprika, 2 teaspoons ground black pepper, 1.5 teaspoons onion powder, 1.5 teaspoons dried oregano, 1.5 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder), parsley, and salt to taste. Add cooked quinoa and mix thoroughly. Serve hot, sprinkled with chopped parsley.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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