Yellow Quinoa

Ingredients

• 1 tablespoons adobo seasoning 
• 1 tablespoon butter 
• 1.5 teaspoons chiles green homemade canned chopped for up to a month, can be used for additions to scrambled eggs, pizza, etc. (leftovers will keep in the refrigerator )
• 3 tablespoons flat-leaf parsley plus more for garnish roughly chopped
• 1  garlic clove minced
• 1  bell pepper green thinly sliced
• 1 tablespoon olive oil extra-virgin
• 1 medium onion chopped
• 1.8 cups quinoa 
• 8 servings salt 
• 2.5 cups water 

Equipment

• frying pan
• sauce pan
• colander

Directions

1. Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste.
2. Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork.
3. In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted.
4. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes.
5. Add the green chiles, the adobo, the parsley and the salt to taste.
6. Add the cooked quinoa and mix thoroughly.
7. Serve hot, garnished with chopped parsley.