I am a new convert to quinoa, and I have been using it in place of rice or pasta in some of my oldest tried and true recipes. It's amazing how well it works and it hardly effects my blood sugars at all.
Today's post makes a very satisfying make ahead lunch for people on the go. It is not only quick to fix but it has a full flavored comfort food taste and calls for ingredients that most people already have in their pantries. I love recipes like that. I buy my quinoa in bulk at the health food section of our local grocery.
A note about these photos. This dish was made with RED quinoa, so it shows up very dark in the photos. I couldn't taste ANY difference between red quinoa and the regular buff colored quinoa.
ITALIAN QUINOA LUNCH
1 cup of RED quinoa (well rinsed and drained)
1 14.5 ounce can of small-diced tomatoes
1 cup beef broth (not bullion)(I like beef consume)
3/4 cup chopped onion
1 tablespoon olive oil (any vegetable oil will work)
2 garlic cloves minced
1/2 cup chopped celery
1 teaspoon salt (leave out if you use beef bullion)
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 teaspoons dry basil leaves
1 teaspoon dry oregano leaves
2.5 ounce sliced black olives
cherry tomatoes
Parmesan cheese
NOTE: Make sure you rinse the quinoa under running water. If you use pre-rinsed quinoa, you can skip this step, but if you buy it in bulk or if your package of quinoa tells you to pre-rinse.........do not skip this step. Quinoa can have a slightly bitter if you skip this step.
Sauté the chopped onion and celery in the olive oil until it becomes limp and starts to smell a little sweet. Add the garlic and sauté for about a minute but don't let the garlic burn.
Add the rest of the ingredients (except the Parmesan) and mix well. Bring to a serious boil and mix again. Immediately turn the heat down to a nice SLOW SIMMER and put a tight fitting lid on the pan.
Let this mixture cook slowly (without lifting the lid) for 15-20 minutes. You will know the quinoa is cooked when you can see the opaque/white little sprout appear on each quinoa seed.
Turn the heat off and let it "sit" for five minutes. This step is optional, but I like the fluffier result that this step helps with.
Fluff with a fork and spoon into a bowl. Top with sliced cherry tomatoes and some Parmesan cheese. Delicious!! Sorry, this last photo doesn't do this recipe justice, you will just have to trust me.
One cup of this Italian Quinoa makes a fantastic and filling lunch. Great for work or for anyone with a busy day. It also freezes well in one cup containers, so you can just grab and go. I hope you try it.
Today's post makes a very satisfying make ahead lunch for people on the go. It is not only quick to fix but it has a full flavored comfort food taste and calls for ingredients that most people already have in their pantries. I love recipes like that. I buy my quinoa in bulk at the health food section of our local grocery.
A note about these photos. This dish was made with RED quinoa, so it shows up very dark in the photos. I couldn't taste ANY difference between red quinoa and the regular buff colored quinoa.
1 cup of RED quinoa (well rinsed and drained)
1 14.5 ounce can of small-diced tomatoes
1 cup beef broth (not bullion)(I like beef consume)
3/4 cup chopped onion
1 tablespoon olive oil (any vegetable oil will work)
2 garlic cloves minced
1/2 cup chopped celery
1 teaspoon salt (leave out if you use beef bullion)
1/4 teaspoon black pepper
1/4 teaspoon cayenne
2 teaspoons dry basil leaves
1 teaspoon dry oregano leaves
2.5 ounce sliced black olives
cherry tomatoes
Parmesan cheese
NOTE: Make sure you rinse the quinoa under running water. If you use pre-rinsed quinoa, you can skip this step, but if you buy it in bulk or if your package of quinoa tells you to pre-rinse.........do not skip this step. Quinoa can have a slightly bitter if you skip this step.
Sauté the chopped onion and celery in the olive oil until it becomes limp and starts to smell a little sweet. Add the garlic and sauté for about a minute but don't let the garlic burn.
Add the rest of the ingredients (except the Parmesan) and mix well. Bring to a serious boil and mix again. Immediately turn the heat down to a nice SLOW SIMMER and put a tight fitting lid on the pan.
Let this mixture cook slowly (without lifting the lid) for 15-20 minutes. You will know the quinoa is cooked when you can see the opaque/white little sprout appear on each quinoa seed.
Turn the heat off and let it "sit" for five minutes. This step is optional, but I like the fluffier result that this step helps with.
Fluff with a fork and spoon into a bowl. Top with sliced cherry tomatoes and some Parmesan cheese. Delicious!! Sorry, this last photo doesn't do this recipe justice, you will just have to trust me.
One cup of this Italian Quinoa makes a fantastic and filling lunch. Great for work or for anyone with a busy day. It also freezes well in one cup containers, so you can just grab and go. I hope you try it.
ENJOY !!
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