Have you been guilty, as I have, of mispronouncing this fluffy whole grain (fyi-it’s actually a seed)?  I don’t know…it feels weird to pronounce it the way it was meant to be after years of mispronouncing it, but I’ll get used to it.

I whipped this up a few days ago with vegetables on hand, both fresh and fresh-frozen.  You could add anything you have, perhaps odds and ends left over form another meal.  It’s a delicious side, or the addition of cooked shrimp or chicken would turn it into a main course.

quinoa with vegetables and herbs

1 cup organic quinoa

2 Cups stock (I used homemade chicken, but vegetable works also)

1/2 tsp sea salt, divided

2 Tbsp. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 medium zucchini, chopped

3 carrots, peeled and chopped

1 cup fresh or frozen peas

2 tsp fresh thyme, oregano, or tarragon

1/4 tsp crushed red pepper flakes (optional)

1/4 tsp ground black pepper

1 tsp chopped fresh chives

Rinse quinoa (if it isn’t pre-rinsed) in a strainer.  In a medium saucepan, bring quinoa, stock and 1/4 tsp salt to a boil.  Cover, reduce heat, and continue to cook until liquid is absorbed, about 10-15 minutes.

Meanwhile, heat olive oil in a large skillet over medium-low heat.  Add onion and cook until soft and translucent, about 5 minutes.  Raise heat to medium and add garlic, zucchini, carrots, peas, herbs, red pepper flakes.  Saute, stirring frequently until vegetables are crisp/tender (I don’t like mushy vegetables), about 8-10 minutes.  Season with remaining salt and black pepper.  In a large bowl, combine quinoa, vegetables, and fresh chives.


3 responses to “kee-no-wah

  1. I love the stuff! Absolutely love it!

  2. Me, too! Kinda like couscous, but with substance.

  3. Kwin-noah sounds funner!

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