Last Updated on September 20, 2010 by Hanna Trafford
If you haven’t tried quinoa before, try this recipe – it combines the simple classic flavours with tender, quick cooking quinoa and it is likely to make you wonder why you don’t cook with it more often.
Quinoa is not a try grain, it is a seed although it is commonly referred to as an ancient grain, because it originates with Incas of ancient times.
If you have tasted quinoa before and were turned off by a bitter taste – try it again. There is a substance that naturally coats quinoa called saponin – that is what has that unfortunate bitter flavour.
But most quinoas sold today has been pre-rinsed and just to make sure, I definitely recommend rinsing again before cooking. You can serve this light side dish with steaks, veal, chicken, fish…. it goes with pretty much any main course!
- 1 cup of quinoa
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- Salt and freshly ground black pepper
- 2 cups of vegetable stock
- 2 plum tomatoes, seeded and chopped
- 1/4 cup of Parmesan cheese – grated
- 1/4 cup of thinly chopped fresh basil
- Shaved Parmesan cheese
- Rinse quinoa in a sieve under running water, stirring to make sure it is thoroughly rinsed.
- Drain well and set aside
- Heat oil in a saucepan with a tight fitting lid over medium heat.
- Add onion and saute for about 3 minutes or until starting to soften
- Add garlic, pinch of salt and about 1/;4 teaspoon of freshly ground black pepper
- Add stock and bring to boil, scrapping any bits stuck to the side of the pan
- Stir in quinoa and return to boil stirring occasionally
- Reduce heat to low, cover and simmer for 15 minutes or until quinoa is tender and liquid is absorbed
- Cover and let stand for 5 minutes
Hope you will enjoy trying this recipe – please send in your comments. suggestions and experiences, your input is always welcomed and much appreciated