Garlic Quinoa is a light side dish that gives you a little bit of a crunch. You can add a variety of flavors to the quinoa so that it compliments your main course. Cooked quinoa is a good source of plant based protein, fiber and iron. It also includes some antioxidants.
I purchased Bob's Red Mill Tri-Color Quinoa for a breakfast bar recipe. After making the recipe, we discovered that we did not like the breakfast bars. I had leftover uncooked quinoa, so I thought I would look for ways to use the quinoa. I found this recipe on the AllRecipes site. The recipe looked easy and tasty, so I thought I'd give it a try.
I made some slight changes to the original recipe. I used chicken stock instead of vegetable broth. You could use chicken, beef or vegetable broth.
We love garlic, so I added more garlic, hence, the title of the recipe. It had been awhile since I fixed quinoa as a side dish, so having quinoa was a pleasant change.
I hope you enjoy the Garlic Quinoa!
- 1 tablespoon butter
- 1 cup quinoa, uncooked
- 2 cups broth You can use vegetable, chicken or beef broth. I prefer chicken broth.
- 1 tablespoon minced garlic
- 1 tablespoon parsley
- 1/2 tablespoon thyme
- 1/4 teaspoon salt
- 1/4 cup onion, chopped
- 1 dash lemon juice, optional
- Chop the onion.
- Place the garlic, parsley, thyme, salt and onion in a bowl large enough to hold all of the ingredients. Set aside.
- Melt the butter in a saucepan over medium heat.
- Add the quiona then toast, stirring occasionally, until lightly browned.
- Stir in the broth then bring to a boil.
- Reduce to a simmer, cover and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
- Add the quinoa to the spice mixture and stir to combine.
- Sprinkle with lemon juice, if desired.