This is my favorite way to make quinoa. I like to call it a “quinoa pilaf” sometimes because it’s delicious enough to eat on its own. Brown rice, take the back seat for a minute, I found my new favorite grain!
You’ll find that you can cook quinoa this way if you want to use it in other recipes such as stuffed peppers or these. Honestly, you can add as many diced vegetables as you want in this. I’ve used bell peppers, green onion, and mushrooms in the past.
I used something called “rainbow quinoa” that I got from a Super Target. I’ve also made this recipe with just regular white quinoa. But go ahead and try different types of quinoa and use this basic recipe!
Easy. Just the way health foods should be!
- 1/2 cup quinoa
- 1 tablespoon butter (or olive oil)
- 1 cup chicken broth
- 1 clove garlic, minced
- 1/4 medium sized yellow onion, finely diced
- 1 large carrot, diced
- 1 celery stick, diced
- Salt and pepper to taste
- 1 teaspoon Sriracha (optional)
- In a deep saucepan with a tight lid, heat butter.
- Sauté the vegetables until soft and fragrant.
- Add the chicken broth and Sriracha (optional) and bring to a boil.
- Add the quinoa, salt and pepper, and let it come to a boil again.
- Lower the heat to the lowest setting, cover with a tight lid and let it simmer for about 20 minutes, or until all of the water is evaporated.
- Remove from heat. Fluff with a fork.
- I add the butter and vegetables for extra flavor, but you can skip those ingredients and steps if you want to make really basic quinoa to incorporate into other recipes.