I finally took a sip of the Quinoa Kool-aid and I am hooked! Who ever saw that coming? I used to make fun of all the Quinoa and Kale recipes out there. ‘Ha ha, look at all you young skinny girls eating this stuff! Haven’t you ever heard of REAL FOOD!’ But here I am cooking it up all the time! ( I still don’t eat Kale, but I like Red Chard -not Chardonnay…we know I like that, but Red Swiss Chard – its like Kale’s prettier second cousin with a red ribbon running through it.)
I’ve made about half dozen batches of this Quinoa stuff and am putting it in everything from salad to soup. When I served it to Mr. Laughing Spatula he didn’t even blink….turns out he thought it was whole wheat Cous Cous which is a staple around here. I didn’t even have to hide it under his usual plethora of condiments!
This recipe is a basic – you can change out the veggies, add herbs and feta or parm. The combinations are endless. Make a double batch and bring for lunch stuffed in a pita or served on lettuce leaves. Olives and Roasted Red Peppers would be great in a chilled version.
If you have never tried Quinoa, this is a perfect way to introduce it to your family – it packs a nice mild nutty flavor and cooks up as easy as rice. Winner winner, Quinoa for dinner!
- 2 cups chicken stock
- 1 cup Quinoa
- 2 tablespoons olive oil
- ½ cup chopped red pepper
- ½ cup chopped onion
- ½ cup chopped carrots
- ¼ cup sliced or slivered almonds (optional)
- salt and pepper to taste
- Sliced green onion for garnish (optional)
- Using a fine mesh strainer - rinse quinoa under cold water for a few minutes.
- In a skillet - heat up olive oil. Add all the veggies and sauté until cooked but not wilted. Add quinoa and cook a few minutes until slightly toasted. Add chicken stock and almonds.
- Cook covered for about 15-20 minutes or until all the liquid is absorbed.
- Top with sliced onions and serve.