Thursday, March 29, 2012
You guessed it. Paella made with Quinoa instead of rice, courtesy of my friend Alex. Check it!
1 1/2 cups quinoa
2 boneless skinless chicken breasts, cut in 1/4 inch strips
1 can mixed vegetables, drained and rinsed (corn, green beans, peas)
1 can kidney beans, drained and rinsed
1 1/2 cup chicken broth
2 tomatoes, chopped
2 cloves minced garlic
1 large onion, chopped
1 tsp. chili powder
1 tsp. smoked paprika
pinch saffron threads
salt and pepper to taste
Soak and rinse the Quinoa to get rid of the bitter taste it can sometimes have. Meanwhile, heat some oil in a large pot and throw in the onions and garlic for about a minute. Then add the chicken strips. It should take just a few minutes for them to cook. When chicken is done, pour in the broth, quinoa, saffron, and another half cup of water.
Stir and cover. Once it starts to boil, turn down the heat and add the remaining ingredients. Continue cooking on low heat, stirring occasionally, until quinoa is cooked and water is absorbed (15-20 minutes). Squeeze lemon juice on top.
serves 4-ish people