Inspired by Shauna at Glutenfree Girl
UPDATED July 14, 2013
:
Prep time: 5 minutes
Total Cooking time: 20-25 minutes
Serves 4-6
Ingredients:2 cups/500ml chicken stock
3 cloves garlic, peeled and whacked to broaden the flavor surface
1 cup quinoa grains (I mixed red & regular this time, that’s why the photo looks more like kasha/buckwheat)
Directions:1. Rinse quinoa well under cold running water to remove the bitter coating.
2. Bring chicken stock/broth with garlic to a boil in a pot over medium high heat.
3. Add the quinoa, stir and let it return to a boil. Then reduce the heat to simmer and cover for 20 minutes or until the quinoa is soft but still a bit chewy.
4. Mash the garlic so it combines with the cooked quinoa. And you’re done.
Variations:You can add herbs (whatever you like), some salt & pepper to taste and serve it instead of potatoes or couscous.
It makes a great salad by adding some lemon juice, olive oil and your favorite chunky vegetables, chicken, roasted artichoke hearts, olives, tuna……the list is endless.
Related links: Food and Drink recipes
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