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flavorful red inca quinoa, millie's

(1 rating)
BISCUITMAKR avatar
Recipe by
Millie Johnson
@BISCUITMAKR
Valley Head, AL

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.

►
(1 rating)
yield 4 -5
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For flavorful red inca quinoa, millie's

  • 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

  • 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 !
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