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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Quinoa is a great grain to substitute rice. I use it often. It's easy to mix up with lots of variety. This is the recipe we liked the most. Enjoy! Ingredients:
2 vegetable bouillon cubes |
1 largeish carrot- diced |
1 small onion- diced |
several cloves of garlic-minced |
2 cups water |
1 cup quinoa-rinsed twice because it can be dusty and have foreign objects |
3-4 dashes low sodium soy sauce |
herbs: parsley, cilantro, dill, (basically any leafy green herb-fresh) a good bunch chopped |
1/4 cup toasted walnuts |
Directions:
1. Dice onion and carrot
2. Mince Garlic
3. Rinse quinoa well
4. Toast in a large saute pan
5. Add bouillon cube, onion and carrot-brown slightly but be careful not to burn
6. Add garlic and heat through very briefly
7. Add water and bring to a boil
8. Add quinoa, cover and reduce heat to simmer for 15 minutes or until liquid is absorbed
9. Meanwhile toast walnuts in dry saute pan, chop coarsely
10. When quinoa is finished cooking remove from heat
11. Add soy sauce, herbs and walnuts -season with pepper
12. Enjoy!
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