I first heard about quinoa about ten years ago. I knew it was healthy. But, it sounded weird, so I didn’t mess with it.
About a year ago I bought some because I knew it was healthy. But, it sounded weird, so I didn’t mess with it.
Then, we had dinner with a very healthy, very good cook, friend of ours last fall. She made a delightful quinoa dish for us. And so, we decided to mess with it. In fact, I read the wikipedia on quinoa aloud to hubs on the drive home.
Quinoa is healthy for you and cooks quickly, making it an ideal side dish at supper. I generally make it into a pilaf, which is easy to make and full of flavor.
- 2 tbsp olive oil
- 1/2 onion chopped
- 2 cup quinoa uncooked
- 4 cup chicken stock
- 1 tsp dry parsley flakes
- In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear.
- Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat.
- Cook for 12 minutes, covered, until liquid is absorbed.
- Fluff with a fork, recover and allow to steam for another 10 - 15 minutes. Season with salt and pepper, and serve.