Quinoa cooks in half the time of rice. It provides a nice, nutty-tasting side dish. Make sure the quinoa is rinsed (or buy prerinsed) because, being a seed, it is coated with saponin, a bitter tasting coating nature uses to ward away birds and other seed eaters.
- 1/2 cup uncooked quinoa, rinsed thoroughly
- 1 cup chicken broth
- 1 garlic clove, chopped
- 1 slice yellow onion, finely chopped
- 1 tsp dried parsely
- 1/4 tsp dried thyme
- 1 T olive oil
- fine-meshed strainer
- rimmed cookie sheet
- saute pan with cover
If quinoa is unwashed, rinse it in fine-meshed strainer. Spread out on rimmed
cookie sheet to dry.
Sweat onions and garlic until fragrance, about 5 minutes.
Stir in quinoa. This coats quinoa with a thin layer of oil.
Add broth, parsley, thyme.
Bring to boil then simmer, covered until broth is absorbed - 15 to 20 minutes.
I sometimes use 1/2 c broth, 1/2 cup water to tone down the chicken taste. I
use low sodium broth.