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:
Oven Baked Quinoa, White and Brown Rice.
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!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
- 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
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Using a fine mesh strainer - rinse quinoa under cold water for a few minutes.
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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.
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Cook covered for about 15-20 minutes or until all the liquid is absorbed.
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Top with sliced onions and serve.
How much does this recipe yield?
Hi Denise – I am so bad about adding yield! So sorry. It makes about 6 half cup servings.
This recipe is listed under Vegetarian Dishes, but is not vegetarian. It looks good, but it contains chicken stock.
Whether the chicked is cooked in solid or liquid form, it is still a chicken.
Hi Robin – I do not have a ‘vegetarian’ section on my blog so I’m wondering where you are seeing the category. Perhaps it was ‘pinned’ by someone else as vegetarian and you saw it on Pinterest? You could easily sub water to cook the Quinoa in to make it vegetarian.
Thanks,
Kathi
I really need to try quinoa. This recipe is so pretty it might be a good one for me to start with. I’m pinning it for my next meal plan.
I think you will be surprised how ‘un-weird’ it is 🙂 Tastes a lot like cous cous. I started making it in batches and put it in a container in the fridge now. Thanks for your comment!
I love quinoa too, and I’ve been using it to make quinoa patties/cakes lately. Pinned this recipe and can’t wait to try it!
Yum, this looks divine! I love pilaf, but I’ve never tried quinoa. Definitely need to try it soon! 🙂
I love the idea of trying something new to change it up a bit with quinoa!
I’m going to try Southwest version next time. Chopped up Anaheim, corn, black beans…yum!
Thanks for visiting!
Kathi
I was hooked the first time I tried quinoa too. I love how quick it is to make too.