Ready in 45 minutes
Try this Quinoa with Carmelized Onions recipe, or contribute your own.
Note 1: Original recipe used 3 Tbsp extra virgin olive oil. Heat 1 Tbsp oil in a large nonstick skillet (we added a little water to compensate for the lessened oil). Add the onions and cook over low heat, stirring often, until meltingly soft and deep golden, about 30 min, add a little bit of water as the onions begin to look dry. Season with salt and pepper and transfer to a plate. Heat the remaining oil in a large saucepan. Add the quinoa and cook over high heat, stirring, until light golden and fragrant, 3 - 4 min. Add the water and 3/4 tsp salt and bring to a boil. Cover and cook over low heat until all of the water has been absorbed and the grains are tender, 12 - 15 min. Fluff the quinoa with a fork and stir in the onions. Season with salt and pepper. Transfer the quinoa to a bowl and serve at once. Serves 8 (supposed to) This was wonderful!! We really enjoyed it...but it wouldn't begin to serve 8 in our house. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
Kellichan 3y agoDelicious! You need to make sure the onions get really brown. 30 minutes on medium heat.
mnhamer 4y agoI found this to be quite a bland dish.
sharonford28 4y agoThis is the first time I have tried quinoa. I used the virgin olive oil suggested in original recipe, also 1red onion and 2 white onions. it was just lovely. Served it with sweet roasted vegetables like yams, Parsnip and sweet potato. Will definitely make again
jlburgart 4y agoThis was so good. Quinoa was new to us but we eat every bit of it. The onions gave it really good flavor
cajuntoast 10y agoThis was a great recipe. I used red onions instead - 1.5 lbs is about 3 medium. I did need to turn up the heat on them because after 20 minutes on low heat, they were soft but not turning golden.