Be sure to rinse the quinoa thoroughly under cool water in a fine mesh strainer. This removes the bitter saponin, which is the plant's own insect/pest deterent.
Let the quinoa drain well so it will toast nicely when you sauté it. You can do this dish with any kind of quinoa, red, white or black. I like a combination of all three for a very appealing dish!
1 T. olive oil
½ cup chopped onion
2 carrots, finely chopped
1 cup quinoa, rinsed well and drained
2 cups low-sodium vegetable or chicken broth (look for a brand with no MSG)
½ chopped walnuts
¼ cup chopped Italian parsley
Heat oil in a medium sized saucepan over medium heat.
Cook onion in oil for 5 minutes until translucent. Add carrots, and sauté approximately 3 minutes. Stir in quinoa and sauté about 1 minute. Add vegetable broth and bring to aboil. Reduce to a simmer, cover and cook for 15-20 minutes until quinoa is tender. Remove from heat. Fluff with a fork.
Add chopped walnuts and Italian parsley. Toss. Serve hot or at room temperature.
This makes a great sidedish, or because quinoa is a complete protein, it also makes a great light lunch. I like to add some sweet and spicy tofu and other sauteed veggies to it and make a quinoa bowl. It's a whole grain, a complete protein, filling and delicious!
Prairie Health Companion