Quinoa is becoming a very popular ancient grain dish. It is gluten-free, high in protein, fiber and other nutrients. It can be made as a side dish, or as base for a Vegan or Vegetarian entree. Our Vegetable Quinoa recipe can be used a side dish or with chicken or other protein added, as an entree dish. Our Dried Vegetable Blend has bell peppers, onion, carrots and celery, for a very fresh flavor.
Quinoa is an ancient grain. It has a slightly nutty flavor and a slight crunch when cooked, so it has more body. We are finding it on more and more menus, both as a warm side dish, as well as a cold, salad dish. It adapts well to a variety of spices, and vegetables added to it.
Our Vegetable Quinoa is any easy and very flavorful way to cook it. It takes minutes to make and accompanies many other dishes on the side in place of rice, potatoes and even a salad.
Serves 4 to 6
1 Cup Uncooked Quinoa (we used tri-color for looks and a bit more flavor)
1 ¾ Cups Water (or 1 ½ Cups Low-Salt Vegetable or Chicken Broth)
3 Tablespoons Dried Vegetable Blend
1 Teaspoon Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Granulated Garlic
½ Teaspoon Granulated Onion
Rinse the Quinoa well under fresh cold water. Place in a medium pot with the broth, olive oil, dried vegetables, salt, garlic and onion. Bring to a boil, then reduce to a simmer. Simmer for 15 to 20 minutes, or until all the water is absorbed. The time depends on whether you use water or broth. Turn off the heat and let sit for another 5 minutes. Fluff with a fork and serve to your guests.