Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.
Recipe by: An Le
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook10
Passive0
Total Time20 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove
Ingredients
1poundquinoa
waterenough water to cover the quinoa
3clovegarlicchopped
½cupextra virgin olive oil
1red bell pepperdiced
1cupItalian parsleychopped
1cupKalamata oliveor nicoise olives, diced
1teaspoonKosher salt
1lemon
Instructions
Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
Lower the heat and simmer for 10 minutes or until quinoa is done.
Drain and rinse under cold water.
In a saute pan over medium heat, saute the garlic in the oil for a minute.
Add the bell pepper and saute until soft.
Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.