If you’ve been frightened of preparing Quinoa, get over it!! This is soo easy and as you may have heard, so nutritious and beneficial for you. A perfect food!
If you think you may be making it for dinner, then pre-soak some in a bowl and stick in the fridge, covered, until dinner. If not, you can still prepare without the soaking stage. Read the directions on the package, but as I said, they couldn’t be simpler.
Place the Quinoa, say 1 cup of it, in a pot with 2 cups water. When it boils, reduce to low, and cook until tender but still having a slight bit of a “bite” to it. It took me 18 minutes. (I did some other stuff in the kitchen while it was doing it’s thing.)
Set a timer, & you’re good to go. While it’s simmering, you can prep the other ingredients, and then when ready, start the main event.
Ingredients: For 1 cup Quinoa which serves 2 as side dishes. For a main dish, double or triple up on everything. You’ll be glad you did!
- 1 cup raw Quinoa
- 2 cups Water
- ½ cup thinly sliced Shallot
- 2 Cloves Garlic, also slivered
- 3 tbl Extra Virgin Olive Oil, plus more if needed later
- ½ Bell Pepper. I like red, for the color and sweetness.
- 1 Zucchini. Not peeled, but chopped in very small pieces. (about ½ in.)
- Several Grape Tomatoes. Or more if you prefer. Quatered.
- Several Carrot Matchsticks. Make you own. No need to buy already cut up!
- 3 tbl Chicken Broth. Make sure it’s Gluten Free
- 1 tbl Balsamic Vinegar
- Salt & Pepper to taste.
- 2 Basil Leaves, chopped. Fresh is best here.
- Several sprigs fresh Parsley. Also chopped.
While the Quinoa is doing it’s thing in a pot, take a large skillet or fry pan, and heat the oil. Add the Onion first, & when transparent, add the Garlic. Cook but don’t allow to burn.
Add the remaining ingredients, except the Quinoa & Basil. If it seems dry, add a drop more Oil. Cook until veggies are al dente. NOT MUSHY! Don’t cover the skillet. Allow to proceed like a stir-fry.
Serve hot or if you really love salads, save for a while in the fridge and serve as a cool salad.