Author Notes
Having first learned about Quinoa a year or so ago, I was trying to come up with ways to incorporate it into our diet. We started cooking it like rice in Pilaf, adding it to the occasional stir-fry, etc., but then it occurred to me to try replacing the bulghar wheat in Eetch with Quinoa. Although I find it to be a softer texture than the wheat, my biggest food critic didn't even realize I had done something different with it. You can't go wrong with a dip that is as healthy as it is delicious! —chris_coyle
Ingredients
-
1 cup
Quinoa
-
2 cups
Tomato sauce
-
1/2 bunch
Parsley, chopped
-
4
Scallions, chopped
-
1
Large onion, diced fine
-
1
Large green bell pepper, diced fine
-
1/4 cup
Fresh lemon juice
-
Drizzle of olive oil
-
Dash of cayenne pepper
-
Salt and Pepper to taste
Directions
-
Bring tomato sauce and quinoa to a boil;
-
Reduce to a simmer until quinoa blooms (tendrils uncurl);
-
Remove from heat and cool to room temperature;
-
Stir in remaining ingredients;
-
Chill until sauce is absorbed and flavors have a chance to meld;
-
If a looser consistency is desired, add a little more tomato sauce - no need to cook;
-
Serve with crackers, celery sticks, bagel chips, pita chips, tortilla chips, etc.
See what other Food52ers are saying.