Ecuadorian Quinoa Casserole

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Ecuadorian Quinoa Casserole"

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Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia. Quinoa is high in protein. It contains iron, calcium and phosphorus, B vitamins and vitamin E.


Ingredients

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2 cups Quinoa
6 cups Water; warm
2 tablespoon Whey, yogurt, kefir, or buttermilk
1 bunch Green onion; chopped
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Annatto seeds
4 cups Beef broth
1/2 teaspoon Sea salt
3 cloves Garlic; mashed
2 medium Potato; sliced
1 bunch Cilantro; tied
1/2 cup Piima cream, creme fraiche, sour cream
5 tablespoon Cream cheese

Original recipe makes 6

Servings  

Preparation

Soak quinoa in warm water mixture at least 12 hours. Rinse and drain well. Saute annatto seeds in oil for several minutes, or until oil turns yellow, and remove with a slotted spoon. Saute onions in the same oil, adding garlic at the last minute. Add quinoa and stock and bring to a boil. Skim, reduce heat, cover and simmer for 1 hour or more on very low heat. About ? hour before serving, stir in the potatoes and salt. About 10 minutes before serving, add cilantro. To serve, remove cilantro and stir in cultured cream and cheese.

Credits

Added on Award Medal
Calories Per Serving: 506 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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