TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1 garlic clove, minced
  • 1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.)
  • 1 tablespoons adobo seasoning
  • 3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish
  • Salt
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Directions

Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste.

Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork.

In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes.

Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley.

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