Quinoa is a super tasty grain-like dish that packs lots of nutrition and complete protein into one dish. Quinoa is a meal on its own, but it’s often served as a side dish. This version is especially nice with a simple sauteed chicken breast or fish filet. Personalize this with other ingredients. Try olives, capers or pimentos. It’s delicious hot or cold–serve leftovers the next day as a salad.
Time
45 min.Rating
Loading...| 1 cup Quinoa, rinsed | |
| 1 Tbl Spaghettata Blend | |
| 4 Tbl Garlic Olive Oil, separated | |
| 2 cups low (or no) sodium chicken or vegetable stock, heated to simmering | |
| 1/2 cup finely sliced sun dried tomatoes | |
| 1 can quartered artichoke hearts, rinsed | |
| 1 cup canned garbanzo beans, rinsed | |
| 1/2 cup finely diced red onion | |
| Salt & Pepper to taste |
| 1. | In a pot with a tight-fitting lid, heat 1 Tbl of the Garlic Olive Oil. Add the Mediterranean Spice Blend and sauté to soften the seasonings and release their fragrance. |
| 2. | Add the rinsed Quinoa and combine and heat through. |
| 3. | Add the simmering stock to the pot with the Quinoa. Bring to a full rolling boil. |
| 4. | Lower the heat and cover with the lid. Cook for 10 mins for slightly al dente Quinoa. Increase cooking time to 15 mins for softer Quinoa. |
| 5. | Remove from the heat and fluff with a fork. If any liquid remains, you can continue cooking the Quinoa with the lid off until the liquid is absorbed or strain in a colander. |
| 6. | In a saute pan or skillet, heat 2 Tbl Garlic Olive Oil. Add the artichoke hearts, garbanzo beans and sun dried tomatoes just to heat through. |
| 7. | Add the warm quinoa to the vegetable mixture and gently combine. |
| 8. | Add the remaining tablespoon Garlic Olive Oil (if desired). |
| 9. | Taste and adjust with salt and pepper. |
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