Don’t know what it is? That’s ok, too! I didn’t either til just a few months ago when I had it in a salad while I was in Minneapolis. It’s a grain. And it looks like little pearls. No real flavor, but nice texture, and it adds a bit of a “pop” when you bite into it.
Don’t know where the heck to find it? ME TOO!!! It took me a while of aimlessly wandering the grocery store, but using some deductive reasoning (aka, knowing it was a grain), I decided to look near the rice & to my amazement there it was! Yes, fancy-schmancy Quinoa sitting right on the shelf of my small-town grocery store! If your store doesn’t happen to carry it, you can always request they get it in, or try ordering here: Quinoa online
This was my first time using Quinoa…
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt (we use Pink Himalayan Sea Salt)
- juice from 1 lime
- 1/4 cup olive oil (we like the “light tasting” kind)
- 1 medium yellow onion, chopped
- 1/4 teaspoon ground cumin
- 2 large poblano peppers, roasted seeded and chopped
- 1 large red bell pepper, roasted seeded and chopped
- 1/2 bunch cilantro, chopped
- Freshly ground black pepper
- Tastefully Simple’s All Natural Fiesta Seasoning (if you want a little kick)In a medium saucepan, combine the water, lime juice, and salt. Bring to a boil over high heat, reduce the heat, and leave on low.
In a large skillet, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the quinoa and stir to coat with the oil. Cook for 2 or 3 minutes, until the quinoa begins to toast. Add the cumin and cook for a minute more. Add the water and lime mixture into the quinoa, stir, and bring to a boil. Reduce the heat to low, cover, and cook for 13 to 15 minutes, or until the liquid has been absorbed and the quinoa is cooked. Remove from the heat and let stand, covered, for 5 minutes. Stir in the roasted peppers, cilantro, and a generous amount of black pepper and Fiesta.