Flavorful Red Inca Quinoa, Millie's

By Millie Johnson
@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.

Rating:

★★★★★ 1 vote

Comments:

14 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

How to Make Flavorful Red Inca Quinoa, Millie's

Step-by-Step

1Dice onion and bell pepper and mince garlic.. Measure all your ingredients and have them ready.
2In 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.
3Now 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 !