Rainbow Quinoa, Two Ways

Name: Rainbow Quinoa, Two Ways
Yield: Yield: 8 servings.
Ingredients: 4 green onions, cut in chunks; ¼ cup fresh basil or dill; 1 red and 1 yellow bell pepper, cut in chunks; 1 red and 1 yellow bell pepper, cut in chunks; ½ cup baby carrots (or 1 medium carrot); ½ cup baby carrots (or 1 medium carrot); ¾ cup dried cranberries; 1 cup canned mandarin oranges, well drained; ¼ cup orange juice; ¼ cup extra virgin olive oil; salt and pepper to taste; salt and pepper to taste; 3 cups vegetable or chicken broth (low-sodium or regular); 3 cups vegetable or chicken broth (low-sodium or regular); 1½ cups quinoa; 2 cloves garlic; ½ cup fresh parsley; ¼ cup fresh basil or dill

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Some like it hot, some like it cold! Serve quinoa cold as a colorful salad or hot as a pilaf.

Ingredients

3 cups vegetable or chicken broth (low-sodium or regular)
1½ cups quinoa

Gluten-free

Method

Place broth in a medium saucepan and bring to a boil over high heat. Place quinoa in a fine-meshed strainer and rinse under cold running water for 1 to 2 minutes; drain well. (Rinsing removes the bitter coating.) Add quinoa to boiling liquid. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, transfer to a large bow