What a fabulous way to get started on this new Quinoa kick! So easy to make, packed full of veggies and a great change up from rice.
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. 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. I’ve got a great way to make this stuff too. Oven baked, not stove top and super easy! Check it out here:
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!
To healthy food that doesn’t taste like healthy food!
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- 2 cups chicken stock or water
- 1 cup Quinoa
- 2 tablespoons olive oil
- 1/2 cup chopped red pepper
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/4 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.