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Quinoa de Brasilia Recipe

Ingredients

How to make it

  • In a heavy sauce pan lightly toast the quinoa seeds and peanuts.
  • Add the chimi churra sauce and chili paste to the broth and stir well.
  • Pour the broth over the toasted quinoa and peanuts and stir well and bring back up to a boil
  • Add the Edemame, reduce heat, cover.
  • Let simmer for 15 minutes. When finished the liquid will be absorbed and the quinoa will have plumped up and be fluffy.

Reviews & Comments 4

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  • lizzconn 14 years ago
    Sounds really yummy and guilt free!
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  • justjakesmom 14 years ago
    Sounds good! (and healthy too!)
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    " It was excellent "
    sitbynellie ate it and said...
    This looks superb, I never thought of combining chimichurry with quinoa. Super tasty!

    Thanks for the post
    Susan
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  • foodfriendfinder 14 years ago
    wow this looks yummy I'm off to the store for more Quinoa
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The Cook

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