Dr Andy Bob
  • Home
  • About Me
  • American
  • Chinese
  • Dessert
  • Drink
  • French
  • Indian
  • Jewish
  • Moroccan
  • Middle Eastern
  • Southwest/Mexican
  • Spanish
  • Thai
  • Thanksgiving

Spiced Quinoa 2

1 cup

1/2 cup
1/4 cup
2 cloves
1/2 t
1/2 t

2 cups
quinoa

finely chopped onion
finely chopped peeled carrot
garlic
salt
turmeric

water
Picture
  • Rinse the quinoa well in a sieve. If the quinoa has a sticky coating then go here for more info as this coating needs to be removed prior to cooking. This coating has been removed in all the commercially available quinoa that I have used.
  • Saute onion and carrot in butter and oil (1T each) until vegetables begin to brown.
  • Add the rest of 2nd set saute 1 minute.
  • Add quinoa and stir 1 minute.
  • Add water and simmer covered until liquid is absorbed and quinoa is tender, about 15 minutes.
  • Yield: 4 servings
  • Source:  Modified from Bon Appétit
  • Excellent served with Moroccan Winter Squash and Carrot Stew

Category:  American                                                                                                                                              Modified 1/4/13
Print Friendly and PDF