Rob’s Quinoa

April 16, 2008

30 min or less active, 60 min or less total, fall, gluten-free, side, spring, summer, vegan, winter

Information

Servings: 3
Time: About 20 minutes active; 50 minutes total
Price: About $1.55 per serving; $4.60 total
Nutrition (per serving):
Calories: 266
Protein: 8g
Fat: 1g
Saturated fat: 1g
Carbohydrates: 40g
Fiber: 4g
Sodium: 714mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 1 cup dried quinoa
• 1 Tbsp EVOO
• 1/4 cup onion, chopped
• 2  garlic cloves, minced
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• 1/4 tsp ground tumeric
• 1/2 tsp ground coriander
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 bay leaf
• 1 3/4 cup vegetable broth
• 2 Tbsp (or more) fresh parsley

Preparation

1. Soak quinoa in water for 5 minutes (this is only to get the bitterness out; use stock later-see below); drain and rinse. (be careful draining here, you need a fine sieve or the quinoa will go right down the drain).
2. Meanwhile heat EVOO over medium-low heat in medium pot. Add onion and garlic and saute lightly for 5 minutes or so or until onion becomes a bit translucent.
3. Add all the dried herbs and spices (thyme through bay leaf), incorporate and saute for 1-2 minutes.
4. Bring heat up to medium and add quinoa. Toast for 2-3 minutes.
5. Add stock and bring to a boil, reduce heat to medium-low/low and simmer covered for 20-30 minutes until liquid has absorbed.