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extra-virgin olive oil onion ground turmeric chile powder carrot zucchini tomato salt quinoa chicken stock bay leaf mint flat leaf freshly ground pepper
Viewed: 24 - Published at: a year agoIngredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon pure chile powder
- 1 carrot, cut into 1/4-inch dice
- 1 zucchini, cut into 1/2-inch dice
- 1 tomato, cut into 1/2-inch dice
- Salt
- 1 cup quinoa, rinsed and drained several times
- 1/2 cup chicken stock
- 1 bay leaf
- 1/4 cup chopped mint
- 1/4 cup chopped flat-leaf parsley
- Freshly ground pepper
Method
- Heat the olive oil in a medium saucepan.
- Add the onion and cook over moderate heat, stirring, until softened, about 2 minutes.
- Stir in the turmeric and chile powder, then add the carrot, zucchini, tomato and 1 teaspoon of salt and cook, stirring, for 1 minute.
- Add the quinoa, stock and bay leaf and bring to a simmer.
- Reduce the heat to low, cover and cook until the quinoa is al dente, about 12 minutes.
- Discard the bay leaf.
- Fold in the mint and parsley, season with salt and pepper and serve.
