"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spanish Quinoa Recipe

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This recipe for Spanish Quinoa, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Chegar
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic
1 T. extra virgin olive oil
2/3 c. quinoa, uncooked
1/4 c. low sodium chicken broth
1 tsp. saffron threads
1 tsp. kosher salt
1 c. frozen peas
1 c. water
1 bay leaf
1/4 c. diced dried figs
2 T. chopped pimientos

Directions:
Directions:
Saute garlic in oil in a medium saute pan over medium heat. When garlic becomes fragrant, add quinoa. Stir for 1 minute to toast quinoa. Deglaze pan with chicken broth.
Add water, bay leaf, saffron threads and salt. Stir lightly. Bring liquid to a boil. Reduce heat until liquid simmers; cover pan and cook quinoa for 20 minutes. Remove pan from heat. Remove and discard bay leaf. Stir in peas, figs and pimientos. Cover pan and let quinoa sit for five minutes.
Fluff quinoa before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A yummy dish that I loved at my dear friend Cathy Foley's home.

 

 

 

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