Yellow Quinoa

Serves 6 - 8

This recipe was given to me by one of my client/readers Laurie Campbell, and I was hooked.  Instead of parsley I used cilantro, and instead of water I used chicken broth, but other than that, the recipe is still pretty much the same from the food network and it qualifies as a clean eating recipe.  It's so good!

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  • 1 -3/4 cup quinoa
  • 1-1/2 cups water
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1 green bell pepper, thinly sliced
  • 1 garlic clove, minced
  • 1-1/2 tsp canned chopped green chiles
  • 1 tbsp adobo seasoning
  • 3 tbsp cilantro, roughly chopped
  • salt


  • Rinse the quinoa very well and drain it in a colander.  This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bus that can create a bitter taste.
  • Put the quinoa in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed.  Fluff with a fork.
  • In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted.  Add the onion, green pepper, and garlic, and cook.  Stir until the onion is transparent; approximately 5 to 7 minutes.
  • Add the green chiles the adobo, the cilantro and the salt to taste.  Add the cooked quinoa and mix thoroughly.  Serve hot, garnished with chopped cilantro.

Nutrition: Calories: 233, Total Fat: 7g, Saturated Fat: 2g, Protein: 7g, carbs: 35g,  Fiber: 4g

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