Yellow Pepper Quinoa
- 1-1/2 cups quinoa
- 2-1/2 cups water
- 2 tablespoons Mazola® Corn Oil
- 1 medium yellow onion, chopped
- 1/4 medium green bell pepper, cored, seeded, ribbed, and chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons fresh flat-leaf parsley leaves
- 2 tablespoons Delicioso Adobo Seasoning (recipe follows below)
- 3/4 teaspoon Peruvian ají amarillo paste* OR 1 tablespoon canned chopped green chilies
- 3/4 teaspoon kosher salt
- Flat-leaf parsley leaves, coarsely chopped, for garnish
Delicioso Adobo Seasoning (makes 1-3/4 cup + 3 tablespoons)
- 2 tablespoons achiote powder**
- 2 tablespoons Spice Islands® Lemon Pepper Seasoning
- 2 tablespoons Spice Islands® Garlic Powder
- 2 tablespoons Spice Islands® Onion Powder
- OR Spice Islands® Minced Onion
- 2 tablespoons Spice Islands® Oregano
- 2 tablespoons Spice Islands® Parsley
- 2 tablespoons kosher salt
- 1 tablespoon Spice Islands® Ground Cumin
If not using a pre-rinsed version, rinse quinoa in a fine-mesh wire sieve under cold water. Drain and place in a medium saucepan. Add water and bring to boil over high heat. Cover, reduce heat to medium low and simmer 15 to 20 minutes, until all of the grains have burst. Remove from heat. If necessary, drain cooked quinoa in the sieve.
Meanwhile, heat corn oil in a large skillet over medium heat. Add onion, green pepper, and garlic; cook 5 minutes, stirring occasionally, until onion is translucent. Stir in parsley, Adobo seasoning and ají amarillo paste and salt. Add cooked quinoa and mix well. Serve hot sprinkled with the additional chopped parsley. Serving Suggestion: Top with rotisserie or grilled chicken for an easy one-dish meal.
*Ají amarillo paste can be purchased in Hispanic or international grocery stores. To prepare Delicioso Adobo Seasoning: Combine all ingredients into a small glass jar with an airtight lid and shake to blend. Keep in a cool, dark place up to two months.
**Achiote powder, also known as annatto powder, is made from ground annatto seeds and can be purchased from Hispanic or international grocery stores.
Makes 6 to 8 servings.
Recipe by Ingrid Hoffman for www.Mazola.com