We had friends for dinner over the weekend. They are gluten-free eaters and so I had to reach for some nice healthy foods. I love coming up with totally new recipes. I knew I wanted to use quinoa and just ended up throwing a whole bunch of good stuff in with it. I tossed it with a little zest and lemon juice and bam! Done! It was tasty and we could all eat it guilt-free! Give it a try…and add or take away what you like or don’t like! Enjoy!
Quinoa with Veggies and Herbs
1 cup quinoa
2 tsp butter, divided
2 cups chicken broth/stock
I/4 c. onion, diced
2 cloves garlic, minced
1 1/2 c. corn (fresh is best, but frozen and thawed ok)
1/2 c. red pepper, diced
1/2 c. edamame beans
2 Tbs. parsley, chopped
1 tsp thyme, chopped
zest of 1/2 lemon
juice of 1/2 lemon
Saute quinoa and 1 tsp butter in sauce pan for just a few minutes…til golden. Add the stock and bring to a boil. Cover, simmer and cook for 15 minutes or so until it is tender.
In a small saute pan, in 1 tsp of butter, saute the onion until soft. Add the garlic and cook briefly, careful not to brown the garlic (bitter).
In a bowl, combine the red bell pepper, edamame beans, corn, parsley, thyme, lemon juice and zest. Stir in the onions and garlic then the quinoa. Serve or serve at room temperature.
What did I love about this recipe? I loved that I could make it early in the day and serve it either warm or at room temperature. It was really tasty! Next time, I might add chicken or steak and make it an entire meal!