Tricolor Tweed Quinoa



Tricolor Tweed Quinoa
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Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty. Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad.
Servings
4 servings
Servings
4 servings
Tricolor Tweed Quinoa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty. Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad.
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 tsps. olive oil
  • 1 cup tri-colored quinoa
  • 2 cups hot or boiling water
Servings: servings
Units:
Instructions
  1. Preheat the oven to 375 F. Heat the oil in small (7-by-7-inch) lidded Corningware or other ovenproof baking dish. Add the grains and pan-roast over low-moderate heat for a couple of minutes, stirring constantly, until fragrant and lightly golden.
  2. Add boiling water, cover with lid, and bake for 25 to 30 minutes. Fluff slightly with chopstick or form before serving.
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