Spanish Quinoa with
Olives
Food Network Magazine
Sauté 1 chopped onion and 2 minced garlic cloves in olive
oil in a saucepan over medium heat, 5 minutes.
Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2
teaspoon ground turmeric.
Add 1 & 1/2 cups water and 1 teaspoon kosher salt; bring
to a boil. Reduce the heat to low;
cover and simmer until tender, 15 minutes.
Stir in 1/4 cup each pimiento-stuffed olives and chopped
cilantro.
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