Southwest Quinoa in the Kitchen

From Raquet's Restaurant, in the Five Seasons Family Sports Club, Chef Kevin Stacy, shows us how to make a dish that's perfect for anyone living with Diabetes.

Southwest Quinoa

Ingredients:

2c quinoa

1 chipotle pepper diced

1T adobo sauce

1T honey

1tsp salt

½ red onion diced

1 green bell pepper diced

1 roasted red pepper diced

4c of water

1T olive oil

1 portabella mushroom diced

Procedure:

Place sauce pot on stove on medium high heat and add oil. Once the pot is heated up add your diced onion and caramelize it. Next add your diced green peppers. Cook for a minute then add in the mushroom. Cook for three minutes and add the chipotle pepper and adobo sauce plus tsp of the water. Cook for two minutes then add the quinoa and water bring to a boil. Once the water comes to a boil reduce the heat to low medium low and simmer. The seeds will pop when finished and still have a little bite to them. When platting, add the roasted pepper as garnish along with some fresh cilantro