Crunchy Quinoa
Quinoa (pronounced keen-wah) is the perfect grain choice for wheat- sensitive people. Nutty tasting with just a hint of crunch, quinoa pairs well with any veggie and seasoning you’d like to mix in. Also works nicely as a gluten-free stuffing.
Servings: 8 to 10
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 cup quinoa rinsed and drained
- 2 cups reduced sodium chicken broth can also use veggie broth
- 1/2 teaspoon salt optional
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- Additional broth as needed
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons toasted pine nuts
- 1 tablespoon toasted sesame seeds
- 2 tablespoons toasted sliced almonds
Instructions
- In medium saucepan, heat 1 tablespoon oil over medium setting.
- Add the onions and peppers; cook until onion is golden and peppers are soft, about 10 minutes. (Add some broth if needed to keep onions from sticking.) Remove to a bowl.
- Heat remaining tablespoon of oil in the saucepan. Add quinoa; cook over medium setting, stirring until lightly toasted, about 5 minutes.
- Add the 2 cups of broth, salt (optional) and spices; bring to a boil.
- Cover; simmer until water is absorbed and quinoa is tender, about 20 minutes.
- Fluff with a fork; stir in reserved onions and peppers as well as pumpkin seeds, pine nuts, sesame seeds and sliced almonds.
Notes
Make Ahead and Storage Tips: May be prepared up to 3 days ahead. Cover and refrigerate. Reheat over low setting for about 10 minutes or until hot, stirring frequently to prevent sticking. If needed, stir in a teaspoon of olive oil if quinoa is sticking to the bottom of the saucepan.
If a sweeter rather than savory taste is preferred, eliminate onions and peppers. Stir in 1/4 cup dried cranberries along with the nuts and seeds.
