Description
Savory red quinoa makes a great, gluten free, protein rich side for any meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1–2 garlic cloves, minced
- 1/2 teaspoon Kosher salt
- 1 cup of quinoa, well rinsed
- 2 cups of chicken or vegetable stock (or water)
Instructions
- Heat olive oil in a 2 quart saucepan over medium heat
- Add onions and saute for 5-7 minutes until softened and starting to caramelize. Add the garlic and saute for another minute or so. Sprinkle the onions and garlic with the salt as you’re sauteing. You could add other spices in this step too if you like.
- Add the rinsed and drained quinoa and stock to the saucepan and bring to a boil.
- Reduce heat and cover. Simmer on low for 15-20 minutes. Take off the lid and use a fork to check the bottom of the pan to make sure the liquid has been absorbed. If not, put the cover back on and simmer for an additional 5 minutes. If the liquid is mostly absorbed, put the cover back on, remove from the heat and let sit for 10 minutes.
- Fluff with a fork and serve!
Notes
- I would only add the salt if you are using water or low sodium chicken stock, otherwise the finished quinoa may taste too salty.
- If you’d like to add an Italian flavor to the quinoa, add 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes in step 2. Finish with a grating of Parmesan cheese.
