Flavorful Red Inca Quinoa, Millie's

Millie Johnson

By
@BISCUITMAKR

The past year or so, I have been trying out foods I have not had or cooked before. We fell in love with Quinoa. This dish is full of flavor thanks to the onion, bell pepper and chicken stock !
For this recipe I used the Red Inca Quinoa, but you can use the yellow as well. Sometimes I add mushrooms and diced carrot, too. I just used what I had on hand at this time. Enjoy !

Quinoa is high in protein and can be used in place of a meat protein.

* To make this vegetarian, just use vegetable stock instead of the chicken stock.

* When serving with beef, use beef stock.


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Comments:

Serves:

4-5

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 c
quinoa (i used red inca)
2 c
chicken stock (can use beef or vegetable stock, too)
1/2 c
diced onion
1/4 c
diced bell pepper
1/4 c
peas, frozen petite
1/2 tsp
minced garllic
1/4 - 1/2 tsp
salt ( i used himalayan pink salt)
1/8 tsp
pepper
1 tsp
parsley flakes
1 Tbsp
butter
1 Tbsp
olive oil

Directions Step-By-Step

1
Dice onion and bell pepper and mince garlic.. Measure all your ingredients and have them ready.
2
In a medium pot over med. high heat, add olive oil and butter. Once butter is melted add onion and bell pepper. Sautee till soft then add in garlic. Sautee for a minute then add the stock in.
3
Now add the peas, salt, pepper, parsley and the quinoa and give it a stir. Bring to a boil then cover and reduce heat. Simmer 25 minutes then turn heat off and allow to sit for 5 minutes to absorb the liquid. Remove lid and fluff. Enjoy !

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Healthy