Author Notes
Quinoa is an excellent gluten free, protein rich substitute for pasta. —Diane Hoch
Ingredients
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1 cup
Quinoa, dry measure, rinsed
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2 cups
Water
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1 teaspoon
Better than Bouillon
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1
Medium onion, diced
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1/4
Cup fresh parsley, chopped
Directions
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Rinse the quinoa in cold water through a fine mesh strainer.
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In a small sauce pan, bring the water and Better then Bouillon to a boil. Add the quinoa
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Reduce the heat, cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff gently with fork.
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In a large skillet, add the olive oil and heat over a medium heat. Add onion and sauté until onions are translucent and carrots are soft about 3-5 minutes, add the cooked quinoa and mix to deglaze flavor. Toss in parsley. Serve and enjoy.
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