Tri Color Quinoa
How to cook tri color quinoa on stovetop or in a pressure cooker to fluffy is here. A high protein side dish that is naturally gluten free
Servings: 4
Equipment
- 1 pot or rice cooker
Ingredients
- Mexican version
- 2/3 c tri color quinoa tri color used, measured dry
- 1 bell pepper diced
- 1/2 c corn canned and drained
- 2 tomatoes diced
- 1/2 red onion diced
- 1 c broth
- 1/2 tsp salt and pepper
- 1/4 tsp granulated garlic
- 1/5 tsp cumin
- 1 tbsp olive oil
Instructions
- In a pan on your stovetop fry chopped red onion and bell pepper in your hot olive oil for 5 minutes. Stir and lower to low heat. Add corn, tomatoes and quinoa to the pan.
- Pour in the broth, and also add salt and spices. Stir and cook covered over low heat for 20 minutes or until water is absorbed. Stir halfway thru and keep an eye on it near the end. Turn heat off as soon as water is absorbed.
- Leave lid on for at least 5 minutes beyond that until it is tender and fluffy to your liking. Fluff with a fork and serve with avocado, fresh parsley on top with a fresh squeeze of lime over each serving.
- ** How to cook plain tri color quinoa ** Over medium high heat bring 2 cups of water with a pinch of salt to a boil, then add 1 cup of tri colored quinoa. Bring to a boil again and then reduce to medium heat and put the lid on to cook for 12 minutes until water is absorbed. Then turn heat off, leave lid on for additional 15 minutes to become tender. Fluff and serve.
Video
Nutrition
Serving: 1oz | Calories: 182kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 532mg | Potassium: 434mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1625IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 2mg