A lot of people imagine the process of making quinoa to be an intimidating one at first, myself included. However, considering all of it's amazing health benefits and versatility, it's high time to jump on the quinoa band wagon and let all self-conjured fears melt away for good.
This recipe is particularity 'first time quinoa' friendly, because it is a basic savory quinoa recipe with sauteed vegetables mixed in at the end. The different quinoa recipe options are essentially endless and if you would like to make it a sweet dish instead of a savory one, just substitute water instead of chicken broth and add whatever sweet ingredients that you like at the end. Honey, cinnamon, dried fruit, chopped nuts, whatever makes your mouth water, just throw them in and chow down. Quinoa stores nicely in the fridge for about two weeks, so you could easily make a plain batch and decide what to add to it day by day.
Even if it takes a bit longer to make than minute rice, the versatility of quinoa makes it completely worth the time. No more excuses, add quinoa to your diet and never look back, your body and taste buds will eternally thank you. True story.
This recipe is particularity 'first time quinoa' friendly, because it is a basic savory quinoa recipe with sauteed vegetables mixed in at the end. The different quinoa recipe options are essentially endless and if you would like to make it a sweet dish instead of a savory one, just substitute water instead of chicken broth and add whatever sweet ingredients that you like at the end. Honey, cinnamon, dried fruit, chopped nuts, whatever makes your mouth water, just throw them in and chow down. Quinoa stores nicely in the fridge for about two weeks, so you could easily make a plain batch and decide what to add to it day by day.
Even if it takes a bit longer to make than minute rice, the versatility of quinoa makes it completely worth the time. No more excuses, add quinoa to your diet and never look back, your body and taste buds will eternally thank you. True story.
Ingredients for Quinoa:
1 Cup Quinoa
1 Can Chicken Broth - about 2 Cups
Ingredients for Sauteed Vegetables:
2 Cups Portabella Mushrooms - Washed and Sliced
3/4 to 1 Cup Peas - Thawed, if using frozen peas
1/2 Large Red Bell Pepper - Chopped
1/4 Large Red Onion - Diced
3 Large Cloves Garlic - Pressed in a Garlic Press or Minced
3 Tablespoons Olive Oil
1/2 to 1 teaspoon Black Pepper
1/2 to 1 teaspoon Any Seasoning Spice - I live for Tony Chachere's Original Creole Seasoning. Like magic, it brings out the taste of every savoy dish.
1/2 to 1 teaspoon Paprika - Hungarian Hot Paprika adds a little somethin' somethin'
1 Cup Quinoa
1 Can Chicken Broth - about 2 Cups
Ingredients for Sauteed Vegetables:
2 Cups Portabella Mushrooms - Washed and Sliced
3/4 to 1 Cup Peas - Thawed, if using frozen peas
1/2 Large Red Bell Pepper - Chopped
1/4 Large Red Onion - Diced
3 Large Cloves Garlic - Pressed in a Garlic Press or Minced
3 Tablespoons Olive Oil
1/2 to 1 teaspoon Black Pepper
1/2 to 1 teaspoon Any Seasoning Spice - I live for Tony Chachere's Original Creole Seasoning. Like magic, it brings out the taste of every savoy dish.
1/2 to 1 teaspoon Paprika - Hungarian Hot Paprika adds a little somethin' somethin'
Directions Quinoa:
Wash quinoa thoroughly in a strainer for a minute or so.
Add quinoa to chicken broth in a medium sized pot and bring to a boil. Then reduce heat to simmer, cover, and cook until water is absorbed into quinoa, about 15 minutes.
The quinoa will be done when it has a fluffy texture.
Yes, it is that easy.
Wash quinoa thoroughly in a strainer for a minute or so.
Add quinoa to chicken broth in a medium sized pot and bring to a boil. Then reduce heat to simmer, cover, and cook until water is absorbed into quinoa, about 15 minutes.
The quinoa will be done when it has a fluffy texture.
Yes, it is that easy.
Directions Sauteed Vegetables:
In a sautee pan over medium heat, coat pan with 1 Tablespoon olive oil, then add minced or pressed garlic and diced red onion. Sautee until onions are soft and translucent.
Next, add the sliced mushrooms and another Tablespoon of olive oil and continue to stir and sautee for about 3 to 5 minutes.
Then, add chopped red bell pepper and the last Tablespoon of Olive Oil and sautee for another 3 to 5 minutes until soft.
Lastly, add thawed peas and spices, stir for a bit longer and remove from heat.
At this point, you have the choice of either keeping quinoa and vegetables separate or mixing them together. Personally, I like to mix them, but if you like to be in control of the quinoa to vegetable ratio, then you may like to keep to two separate.
Serves 6-8 Depending on if being used as a side or main dish.
In a sautee pan over medium heat, coat pan with 1 Tablespoon olive oil, then add minced or pressed garlic and diced red onion. Sautee until onions are soft and translucent.
Next, add the sliced mushrooms and another Tablespoon of olive oil and continue to stir and sautee for about 3 to 5 minutes.
Then, add chopped red bell pepper and the last Tablespoon of Olive Oil and sautee for another 3 to 5 minutes until soft.
Lastly, add thawed peas and spices, stir for a bit longer and remove from heat.
At this point, you have the choice of either keeping quinoa and vegetables separate or mixing them together. Personally, I like to mix them, but if you like to be in control of the quinoa to vegetable ratio, then you may like to keep to two separate.
Serves 6-8 Depending on if being used as a side or main dish.