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!
- 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
- 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.
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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