Easy to make, hearty enough for a filling breakfast. Pictured here with fresh star fruit and topped with slivered almonds. Also makes a good side dish for grilled chicken or salmon.

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Name: Savory Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped onions; 1 Tablespoon grated ginger; 2 teaspoons minced garlic; 1 cup unsweetened almond milk; 1 cup water; 1 cup quinoa; garnish (optional): fruit, nuts, seeds

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INGREDIENTS

1 tablespoon olive oil
1/2 cup finely chopped onions
1 Tablespoon grated ginger
2 teaspoons minced garlic
1 cup unsweetened almond milk
1 cup water
1 cup quinoa
garnish (optional): fruit, nuts, seeds

Servings

INSTRUCTIONS

Rinse and drain quinoa. In a large saucepan, heat oil over medium high heat. Add onion, ginger, and garlic and saute, stirring often, until onions are soft and translucent (2-3 minutes). Stir in milk, water, and quinoa and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until liquid is absorbed. Don’t lift the lid as it “bakes”; if you have your burner set low enough, it shouldn’t burn. Lift lid after 20 minutes and stir. Taste; quinoa should be very tender. If it’s still tough or crunchy, or if liquid isn’t absorbed, replace lid and continue to bake, checking often until done. Salt and pepper to taste. Spoon into bowls and garnish with fresh fruit, slivered almonds, chopped walnuts, toasted pumpkin seeds, sliced scallions, or whatever strikes your fancy. If you’re making this ahead, allow to cool before spooning into an airtight container. Store refrigerated and use within 2-3 days.

NOTES

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Savory Quinoa

1 tablespoon olive oil
1/2 cup finely chopped onions
1 Tablespoon grated ginger
2 teaspoons minced garlic
1 cup unsweetened almond milk
1 cup water
1 cup quinoa
 garnish (optional): fruit, nuts, seeds

Rinse and drain quinoa. In a large saucepan, heat oil over medium high heat.  Add onion, ginger, and garlic and saute, stirring often, until onions are soft and translucent (2-3 minutes).  Stir in milk, water, and quinoa and bring to a boil.  Reduce heat to low, cover, and simmer 20 minutes or until liquid is absorbed.  Don’t lift the lid as it “bakes”; if you have your burner set low enough, it shouldn’t burn.  Lift lid after 20 minutes and stir.  Taste; quinoa should be very tender.  If it’s still tough or crunchy, or if liquid isn’t absorbed, replace lid and continue to bake, checking often until done.  Salt and pepper to taste. Spoon into bowls and garnish with fresh fruit, slivered almonds, chopped walnuts, toasted pumpkin seeds, sliced scallions, or whatever strikes your fancy.  If you’re making this ahead, allow to cool before spooning into an airtight container.  Store refrigerated and use within 2-3 days.

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 4 Servings

Calories: 84
Calories from Fat: 18 (21%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7.4mg		0 %
Potassium 130.1mg		3 %
Total Carbohydrate 14.1g		4 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 12.2g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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