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.