Quinoa with green olives and red onion from The Latin Table: More than 100 Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond (page 146) by Isabel Cruz

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Notes about this recipe

  • MelMM on November 12, 2017

    This an interesting choice for me to make. Mr. MM claims to dislike green olives and capers. However, he gobbled up the quinoa and had seconds. I enjoyed the flavors very much as well, but if I make it again, I'll make some changes to the technique. I thought the amount of water called for was too much, and the quinoa did not come out as fluffy as it usually does when I make it. I also thought the recipe would come out better if the quinoa were salted from the get-go, and if the pepper and cumin were added to the sautéed veggies. All this repeated stirring in of things to the cooked quinoa didn't do anything for the texture of the dish. All in all, I'd say a good dish that could be great with a few tweaks.

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