Author Notes: Quinoa is an excellent gluten free, protein rich substitute for pasta. —Diane Hoch
cup Quinoa, dry measure, rinsed
teaspoon Better than Bouillon
Medium onion, diced
Cup fresh parsley, chopped
- Rinse the quinoa in cold water through a fine mesh strainer.
- In a small sauce pan, bring the water and Better then Bouillon to a boil. Add the quinoa
- Reduce the heat, cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff gently with fork.
- 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.