Red quinoa with Chinese five-spice powder flavoring.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 ½ teaspoons butter
- 1 tablespoon Chinese five-spice powder
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 cube beef bouillon
- 1 cup red quinoa, rinsed and drained
Instructions
- Place the water, butter, five-spice powder, ginger, black pepper, and beef bouillon cube into a saucepan over medium heat, and bring to a boil. Stir the mixture to dissolve the bouillon cube, then add the quinoa. Reduce heat to a simmer, cover, and cook until all the water is absorbed, about 20 minutes.
- I used Roland(R) brand for the red quinoa, and Knorr(R) for the bouillon cube. I also prefer the quinoa a little underdone. Hope you enjoy this.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 239 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
First time making quinoa and I followed this recipe exactly as directed. I used Inca Red Quinoa, which came out perfect and delicious! My hub and I both had second servings, even. I did add a couple dashes of turmeric b/c it’s good for the heart, but no modifications other than that. Great recipe!
Very tasty! My husband loved it too. I added some roasted carrots and onions in the final few minutes of cooking. I served this with pork tenderloin and it complemented the pork wonderfully. So easy and delicious. Thanks for this great recipe.
Fantastic! Even the two little kids love it! Instead of water, I added some bone broth that we have going in our slow cooker 24/7 during the winter months. As a result, ours was not as salty as I think it would have been had I used bullion, but this was easily rectified by adding a couple pinches of salt after cooking. I also used freshly grated ginger so there’s a little extra spicy kick.
I used the full amount of spice with white quinoa. What a great dish! Oops, I used my garam masala instead of Chinese 5-spice. Sorry…I just have to rate it because it was so fragrantly good. Both of these mixtures have many variations, so that will affect your outcome. I have seen 5-spice with cinnamon as the first ingredient, and others with szechuan pepper as the first! I like the garam masala on this site, and it is probably milder than most 5-spice recipes. I plan to make this on a regular basis.
Very simple, very tasty. Thank you. BTW when you change a recipe by decreasing the spices in it, well it’s not quite fair to call it bland, now is it?
Not for us. Decreased the amount of 5-spice and it was very bland. Could only remotely taste a bit of cinnamon.
The Chinese five-spice flavor was over whelming. Unless you want a very strong flavor of 5-spice cut the amount added. I will make it again and add only enough 5-spice to taste a hint of it.
Excellent and simple. The Chinese 5-spice was a nice and I used fresh ginger instead of powdered.