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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 4 servings |
||
| Calories 224 | ||
| Calories from Fat 73 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 157mg | 6% | |
| Potassium 397mg | 11% | |
| Total Carbohydrate 32.6g | 10% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 1.3g | ||
| Protein 6.8g | 13% | |
Confetti Quinoa
By: Deb's Recipes
May 29, 2006
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.
SERVES 4 -5 , 3 cups
Ingredients
- 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
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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- Course > Side Dishes
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > Central American
- Cuisine > South American > Peruvian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Sage
On Oct 24, 2007
I just discovered Quinoa and this is my first recipe.I Love it!I followed your instructions but I added a shallot and a couple of mushrooms. I will be making this again; thanks for posting. Sage/Rita
From: Dianna from Texas
On Sep 29, 2007
Great recipe! Minor things I changed: used vegetarian chicken broth instead of water, and prior to cooking, I toasted the Quinoa. Wow! What a great flavor! I did not add the salt, as the broth already had sodium, and it turned out just right. I probably doubled the almonds and it added alot of yummy crunch. Even the kids loved it. Thanks for the recipe, Deb.
From: justcallmetoni
On Jan 19, 2007
A frequent side here, I am always looking for new variations on serving quinoa. My confetti used a combination of green and red peppers which I paired with the water chestnuts (rather than almonds). Also tossed in some sliced baby corn, which like the chestnuts were leftover from a stir fry. Loved the crunch from the chestnuts and thought they were a great contrast to the soft creaminess of the quinoa. Two other things that gave this dish pluses here was that while the dish had lots of flavor, they were clean and simple enough to pair with many entrees without worrying about clashing. Moreover the leftovers became the great foundation for a lunch salad with some added chicken, black beans and spinach leaves. Thanks Deb.
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