Quinoa has become a mainstay of my diet and I love it because it tastes great, it's satisfying like pasta or rice, and it has a ton of protein. Be sure to rinse it thoroughly beforehand because it has a bitter coating I put it in a strainer and run water through it at least three times.
I use this recipe as a template for making quinoa – I go as simple as using just the onion, quinoa and veggie broth (I rarely add the dried cherries or pecans) because it's great just like that. For a fluffier texture, use only two cups of broth.
1 cup quinoa
1 tablespoon extra virgin olive oil
1/4 cup fresh chopped chives or yellow onion
3 cups gluten-free vegetable broth
sea salt, to taste
ground pepper, to taste
1/3 cup dried cherries (optional)
1/4 cup chopped toasted pecans
Rinse the quinoa and drain it well. In large skillet, heat oil over medium heat. Add chives and cook, stirring frequently, for 1 minute. Stir in quinoa and stir 2 to 3 minutes or until the skillet gets dry.
In a separate pan, (or microwave) heat the vegetable broth to a simmer. Add hot broth, salt, and pepper to the skillet. Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender. Stir in cherries and pecans.
Per serving (9oz/246g-wt.): 300 calories (110 from fat), 12g total fat, 1g saturated fat, 8g protein, 42g total carbohydrate (6g dietary fiber, 7g sugar), 0mg cholesterol, 500mg sodium