Recipe by Allergy Free Cooking, Baby!, Inc.
Gluten free, Egg Free, Dairy Free, Soy Free, Peanut Free, & Nut Free
Quinoa is a gluten free whole grain. It contains many nutrients, including all eight essential amino acids. One of the best reasons to enjoy quinoa is because it has a high-protein content, which makes it a great cholesterol-free and low-fat source of protein for vegetarians and vegans. Quinoa needs to be rinsed with a fine strainer in order to get rid of the bitter coating. Once that’s done it’s pretty simple to make. In this recipe I cooked it similar to rice pilaf. It’s a great substitution and much healthier.
- • 2 cups of Quinoa
- • 1 tbsp olive oil
- • ½ onion
- • 2 garlic cloves
- • 4 cups of broth
- • 1 tsp salt optional
- Rinse quinoa.
- In a medium sauce pan heat olive oil, ½ cup of quinoa, onion, and garlic over medium heat.
- Heat until onion is translucent and some of the quinoa is toasted.
- Add the rest of the quinoa and the broth.
- Bring to a boil.
- Reduce heat to simmer for 20 minutes or until the quinoa is tender and most of the liquid is absorbed.