LATINA-QUINOA - Traditional recipe
1 cup quinoa
2 teaspoons OLIVE OIL
1 medium onion, chopped
1/2 teaspoon chopped green chilies
2 cloves garlic, minced
2 cups maseille chicken broth
3/4 cup coarsely chopped fresh parsley
1/2 cup chopped spring onion
2 tablespoons lime juice
1/4 teaspoon celtic sea salt
Toast quinoa in a large pan over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chillies and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
Add parsley, spring onion lime juice and salt to the quinoa; mix gently and fluff with a fork. You can serve with pumpkin seeds.
This recipe and others, is featured in Karina Francois book
"Clean Food - Clear Thinking"
you can purchase your copy online by clicking here.