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Suzy's Special Red Quinoa

hrhsun

"Red Quinoa flavored with Chinese five-spice powder. "
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Ingredients

30 m servings 173 cals
Original recipe yields 4 servings

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Directions

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  1. 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.

Footnotes

  • Cook's Note
  • I used Roland® brand for the red quinoa, and Knorr® for the bouillon cube. I also prefer the quinoa a little underdone. Hope you enjoy this.

Nutrition Facts


Per Serving: 173 calories; 4.2 g fat; 28.3 g carbohydrates; 5.8 g protein; 4 mg cholesterol; 239 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

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Most helpful positive review

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?

Most helpful critical review

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.

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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?

Excellent and simple. The Chinese 5-spice was a nice and I used fresh ginger instead of powdered.

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.

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. B...

Not for us. Decreased the amount of 5-spice and it was very bland. Could only remotely taste a bit of cinnamon.

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 ...

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 ...