Creamy Red Quinoa
Posted on January 7th, 2010 by theapartmentkitchen
I’ve loved quinoa since the first time I tasted it. I knew it was this super healthy whole grain sold only in health food stores (i.e. not exactly a reason to get super excited). But from first bite I was hooked. The texture is amazing – like tiny pieces of popcorn, and the flavor is perfect – slightly nutty but still mild enough to take on any flavors you add to it. I kept this dish simple by adding lots of garlic and onions and cooking it in chicken broth. Using broth instead of water makes incredibly buttery tasting grains. To give it a bit of creaminess, I added a little bit of Greek yogurt, which made it almost decadent. And in the spirit of the New Year, it couldn’t be more good for you. Yum yum.
Creamy Red Quinoa
Served 2.
Leftover Potential: This is a dish that‘s easy to make with the exact amount you‘d like - double for four people, etc. Otherwise it will reheat ok, though some texture may suffer.
1 Tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
1/2 cup red quinoa (or regular quinoa)
3/4 - 1 cup chicken or vegetable broth
2 Tbsp Greek yogurt
salt, as needed
1. In a small pot, heat the olive oil over medium heat. Add the onion and saute until translucent, about 4 minutes.
2. Add the garlic and saute until fragrant, about 1 minute more. Add the quinoa, stirring to combine and coat lightly with the oil.
3. Add 3/4 cup of chicken broth and bring to a simmer. Cook until the liquid has been absorbed, about 12-15 minutes. If the quinoa doesn’t taste tender, add more broth and keep cooking until it is completely tender.
4. Stir in the Greek yogurt and salt, and serve immediately.
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I love quinoa too! The first time I had it was in LA and I immediately feel in love
Great recipe!
I made this tonight with regular quinoa – so good and easy – the yogurt is a perfect addition, even with the low-fat plain yogurt we had in the house. Greek would be even better! Next time I’ll try with red quinoa. I made a veggie stir-fry to have with it – just zucchini, cabbage, sweet potato and onion – the ones I needed to get rid of – and that was great with it.