Savory red quinoa with onion and garlic makes a great, gluten free, protein rich side for any meal!
Savory Red Quinoa with Onion and Garlic:
As I mentioned in the How to Cook Quinoa post, this is a delicious, protein rich grain that is very popular right now. It’s even showing up on national and regional restaurant chain menus! It’s pretty much a perfect food, and is also a nice blank canvas to use in recipes. Quinoa doesn’t have a lot of flavor on it’s own, but by adding a few simple ingredients, you can quickly have a great side dish.
I like to use stock and other aromatics to give the quinoa a nice savory flavor. A little onion and garlic, whatever other spices you like, and even some parmesan to finish it off. Think of quinoa as a nice base for your favorite flavor profiles! You can easily give it an Italian, Asian or Greek flare just by changing the herbs, or tossing it with a vinaigrette.
I used red quinoa for this recipe, but white, or any other color quinoa (purple, green, orange, black (!), etc) work just as well. You can also buy tri-color or rainbow packages of quinoa, which is just a mix of colors. They all cook in the same amount of time, and also taste pretty much the same, with a little variation on texture.
Quinoa works really well as the base to a meat or veggie bowl, or a main dish salad. I also like using red quinoa leftovers for a simple quinoa side salad.
Savory Red Quinoa with Onion and Garlic
Savory red quinoa makes a great, gluten free, protein rich side for any meal!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 6-8
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1 garlic clove, minced
- 1/2 teaspoon Kosher salt (optional)
- 1 cup of quinoa, well rinsed
- 2 cups of chicken stock
- Heat olive oil in a 2 quart saucepan over medium heat
- Add onions and garlic and saute for 5-7 minutes until softened. Sprinkle the onions and garlic with the salt as you’re sauteing. You could add other spices in this step too.
- Add the rinsed and drained quinoa and stock to the saucepan and bring to a boil.
- Reduce heat and cover. Simmer on low for 20 minutes. Take off the lid and use a fork to check the bottom of the pan to make sure the liquid has been absorbed. If not, put the cover back on and simmer for an additional 5 minutes. If the liquid is mostly absorbed, put the cover back on, remove from the heat and let sit for 10 minutes.
- Fluff with a fork and serve!
- I would only add the salt if you are using water or low sodium chicken stock, otherwise the finished quinoa may taste too salty.
- If you’d like to add an Italian flavor to the quinoa, add 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes in step 2. Finish with a grating of Parmesan cheese.