I hope I’m not shocking anyone by saying that I’ve never had quinoa in my life! I’m a meat and potatoes girl with a penchant for all things salty and savory. As of late, I’ve been changing my diet and decided to give quinoa a try since it’s supposedly filled with protein and grain-y goodness!
I must admit my first attempt at making quinoa failed miserably. It tasted horrible and dry which reminded me why I never eat foods that look like this in the first place. Luckily for me, I came across a few good websites that really opened up eyes about how versatile quinoa can be. I can have it for breakfast as a cereal with fruits and walnuts or as an afternoon snack with fresh zucchini and hummus.
I was lucky enough to come across a recipe that gave me the creative juices to whip up a delicious quinoa recipe. I hope you like it as much as I did!
- 1 cup of toasted quinoa
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 14-ounce can reduced-sodium chicken/vegetable broth
- 3/4 cup coarsely chopped fresh cilantro
- 1/2 cup chopped scallions
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
- 2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed (about 20 to 25 minutes).
- 3. Add cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.