Quinoa (pronounced KEEN-wah) is a high-protein cereal grain from South America. The tiny seeds have a fluffy, slightly crunchy texture and mild nutty-grassy taste when cooked. To remove any traces of the seeds' natural residue called saponin, rinse the quinoa well with cold water before cooking.
|1 1/2||cups quinoa|
|3 1/4||cups water|
|2||tablespoons olive oil|
|1||small onion, chopped|
|2||medium carrots, cut into 1/2-inch chunks|
|1/2||teaspoon Spanish (smoked) paprika|
|2||baby bok choy (about 7 inches long), cut crosswise into 1/2-inch slices|
|Salt and pepper, to taste|
1. In a fine sieve, rinse the quinoa well under cool running water.
2. In a large saucepan, bring the water to a boil. Stir in the quinoa. Reduce the heat to medium, cover the pan, and simmer the quinoa for 15 minutes or until it is tender. Drain off any excess water.
3. In a large heavy skillet, heat the oil over medium heat. Add the onion and carrots and cook, stirring often, for 5 minutes or until the onion softens. Stir in the paprika. Turn the heat up to medium-high, add the bok choy, and cook, stirring often, for 5 minutes or until the bok choy is tender.
4. Add the quinoa to the skillet with salt and pepper. Stir well. Serve warm or at room temperature.