Quinoa grains with seasonings

Ingredients:

• 1 3/4 cups quinoa
• 2.5 cups of water
• Salt
• 1 tbsp extra-virgin olive oil
• 1 tbsp (15 g) butter
• 1 thinly sliced ​​green bell pepper
• 1 medium onion, chopped
• 1 crushed clove of garlic
• 1.5 teaspoons canned chopped green chili peppers (leftovers can be refrigerated for up to 1 month and used as a topping in omelets, homemade pizza, etc.)
• 1 tbsp adobo spice
• 3 tablespoons coarsely chopped parsley leaves, plus extra for garnish

Preparation:

1. Rinse the grains thoroughly and drain them using a colander. This is necessary to remove the bitter powdery coating formed by saponins. This natural coating, which is designed to repel bugs, can impart a bitter taste to the finished dish.
   
   Place the quinoa in a medium saucepan, add water, and cook for 15-20 minutes, until the quinoa has plumped up and the water has been absorbed. Stir with a fork.
2. In a separate large skillet, heat the olive oil and butter over medium-high heat until the butter melts. Add the onion, bell pepper, and garlic and sauté. Cook, stirring, until the onion is translucent, about 5-7 minutes.
   
   Add green chili, adobo spice (a dry spice mix: 2 tablespoons salt, 1 tablespoon paprika, 2 teaspoons ground black pepper, 1.5 teaspoons onion powder, 1.5 teaspoons dried oregano, 1.5 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder), parsley, and salt to taste. Add cooked quinoa and mix thoroughly. Serve hot, sprinkled with chopped parsley.