Having cooked quinoa for this recipe from Ingrid Hoffman in 25 minutes, serve it hot with fried onions, green chili peppers and yellow adobo spices. Nutritional value of one servings: (total 6 – 
Calories 233, total fat 7 g., saturated fat g., proteins 7 g., carbohydrates 35 g., fiber g., cholesterol mg., sodium mg., sugar g. The author of the recipe is Ingrid Hoffman (Ingrid Hoffmann) chef, host, producer Share with friends: 
Time: 25 minutes Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 3/4 Art. quinoa
- 2.5 tbsp. water
- Salt
- 1 tbsp. l extra virgin olive oil
- 1 tbsp. l (15 gr.) Butter
- 1 thinly chopped green bell pepper
- 1 medium sized chopped onion
- 1 minced clove of garlic
- 1.5 tsp canned chopped green chili peppers (Store leftovers in the refrigerator for up to 1 month., can be used in as an additive in scrambled eggs, homemade pizza, etc.)
- 1 tbsp. l spice adobo
- 3 tbsp. l coarsely chopped parsley leaves, plus a little more for decoration
Recipes with similar ingredients: quinoa groats, sweet peppers, onions onions, garlic, parsley, chipotle pepper in adobo sauce
Recipe preparation:
- Rinse the cereals very well and drain using a colander. This is necessary to wash off the bitter shell in powder form, which is formed by saponins. This is a natural coating that designed to scare away bugs, it can give the finished dish has a bitter taste. Put quinoa in a medium saucepan size, add water and cook for 15-20 minutes. until quinoa swells, but the water does not absorb. Stir with a fork.
- In a separate large frying pan over medium heat heat olive oil and butter until the latter has melted. Put onion, bell pepper, garlic and fry. Cook stirring until the onion is clear, about 5-7 minutes. green chilli, adobo spices (dry spice mix: 2 tbsp salt, 1 tbsp paprika, 2 tsp ground black pepper, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp ground cumin, 1 tsp garlic powder, 1 tsp chili powder), parsley and salt over to taste. Add the finished quinoa and mix thoroughly. Serve hot, sprinkled with chopped parsley.
