Quinoa Pinoy Arroz Caldo Style

Quinoa Pinoy Arroz Caldo Style
Quinoa Pinoy Arroz Caldo Style. Quinoa, pronounced as “keen-wah” is a highly nutritious gluten-free grain or seed? That’s supposed to be a healthier alternative to rice. A super-food to heal buff because of the numerous health beneficial properties. I will not talk about what is quinoa, I am not the right person, it would be best to check it out on other health sites.

QuinoaArroz Caldo Style

Because quinoa is now being discovered by a lot of Pinoy, and it is slowly incorporated on popular Pinoy dishes. Today I am jumping on the band wagon, and try to cook my first quinoa Pinoy dish. Quinoa is supposed to be a healthy food so I selected a healthy and popular Pinoy dish, the Arroz Caldo.

To make my Quinoa Pinoy Arroz Caldo Style I have adhered to the Pinoy traditional way of cooking Arroz Caldo.

Here is the recipe of my Quinoa Pinoy Arroz Caldo Style.


Quinoa Pinoy Arroz Caldo Style - Ingredients

2 cups white quinoa, rinsed, soaked for 15minutes, drained
2 skinless chicken tight, in bone, cut to serving pieces
3-4 thumb size ginger, skinned, cut into thin strips
1/2 head garlic, peeled, crushed, chopped
1 small size onion, peeled, chopped
100 mg saffron, use kasubha if not available
1 small bundle spring onion, trimmed, chopped
1/2 head garlic, peeled, crushed, chopped, fried, reserve oil
1/3 cup fish sauce
1-2 tsp. ground peppercorns
peanut oil

Cooking procedure:

Quinoa Pinoy Arroz Caldo Style - Cooking Procedure

In a medium size sauce pan, heat generous amount of peanut oil. Sauté the garlic, ginger and onion until fragrant. Add in the chicken and stir cook for 1 to 2 minutes, then add in the fish sauce, ground peppercorns, continue to stir cook for 3 to 4 minutes. Add in the quinoa and continue to stir cook for 3 to 5 minutes. Now add in about 6 to 7 cups of warm water, add in the saffron, let boil and simmer for 25 to 30 minutes, stirring occasionally, consistency should be similar to a porridge. Add in half of the spring onion, correct saltiness if required. Continue to cook for another 10 to 15 minutes. Serve hot with the fried garlic and chopped spring onion garnish and drizzle some peanut oil used in frying the garlic.


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