I first learned about quinoa from reading Karina’s Kitchen – and though I was impressed with it’s protein packed punch, versatility, and simple preparation, I wasn’t sure that I wanted to eat it. If it doesn’t taste great I’d rather pass.
Being curious, I decided to try this tiny grain-like food. One bite was all it took. I love quinoa, and, suprisingly, so does Joe. In fact, he likes it more than rice.
Quinoa can be pretty boring all by itself. Sometimes I want it that way but most of the time I want to jazz it up. I thought I’d see how much flavor I could get into this nutty flavored grain by cooking it like a risotto and then stirring in one of my favorite flavor boosters – parmesan cheese. The result? Cooked to perfection and tastes like summer. (It’s 100 degress in Dallas so I’m still thinking summer!)
Want some other ways to use quinoa? My Fresh Apple Cake uses quinoa flakes. Or, visit Sea at The Book of Yum for her Monster Gluten-Free Quinoa Peanut Butter Cookie.
What do you do to add flavor to ‘boring’ foods?
And – my new blog carnival – Slightly Indulgent Mondays – starts August 31st. Your recipe doesn’t have to be sugar or gluten-free. Just fabulous food, a little healthier. Read the details here.
Find more food inspiration at:
- Food on Friday at Ann Kroeker’s
- Amy’s Finer Things Friday
- Foodie Friday at Designs by Gollum
- The Grocery Cart Challenge Recipe Swap
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 carrots, julienned
- 1 medium zucchini, cut into ¼ x 1 inch sticks
- 1 medium yellow squash, cut into ¼ x 1 inch sticks
- 3 cups chicken stock
- 1/2 large red onion, diced
- 1 cup quinoa, rinsed
- 1 teaspoon kosher salt
- 2/3 cup fresh grated Parmesan cheese
- fresh ground pepper
- kosher salt
Instructions
- Melt 1 tablespoon butter over medium-high heat in a large saute pan. Add carrots and saute for several minutes until they’re just beginning to get soft. Add zucchini and squash, saute for several more minutes until all vegetables are soft, but still have their shape. Place in a bowl.
- Place chicken stock in a small sauce pan and heat to a simmer. Meanwhile, melt remaining 2 tablespoons butter in the same saute pan over medium high heat. Add onion and saute until translucent and tender, about 6 – 8 minutes. Add quinoa and stir to coat with butter. Reduce heat to medium-low. Add 1 teaspoon salt and chicken stock 1/2 cup at a time, stirring while chicken stock is absorbed. After 3 additions, add one cup of chicken stock, cover and cook. Check and add additional chicken stock if needed. Once quinoa is cooked and liquid is absorbed, stir in vegetables and Parmesan cheese. Taste and adjust seasoning with salt & pepper as needed.
Ann Kroeker
posted on August 21, 2009 at 8:30 am
Your recipe looks great. I made a quinoa dish in the crock pot one Sunday afternoon. I thought it was so good, but the kids acted like I was poisoning them. So I haven’t made it since, but now your recipe has me thinking back to those flavors…
[Reply]
Amy Reply:
August 21st, 2009 at 8:43 am
You gotta’ love kids!! I’ve never tried quinoa in the CrockPot but I’m sure it turns out beautifully – you can make it in a rice cooker, too.
[Reply]
Dawn
posted on August 21, 2009 at 9:37 am
That recipe looks so good! I have been wanting buy try and make quinoa for a while but have been putting it off. I just bought a rice cooker last weekend so I no longer have an excuse not to try it!
[Reply]
Amy Reply:
August 21st, 2009 at 10:23 am
Let me know how it turns out!!
[Reply]
Mary
posted on August 21, 2009 at 11:18 am
I’ve never tried quinoa, but you’ve convinced me I must. I have several recipes fpr Israeli couscous in which quinoa could be substituted. Thanks. I hope you are having a wonderful day.
[Reply]
Amy Reply:
August 22nd, 2009 at 7:39 am
I am sure you can whip up something fabulous, Mary! So nice to see you here.
[Reply]
ButterYum
posted on August 21, 2009 at 11:44 am
Quinoa is probably my favorite grain… I absolutely LOVE it. Thanks for posting your recipe!
[Reply]
Amy Reply:
August 22nd, 2009 at 7:41 am
It’s easy to love, isn’t it? It would be fun to compile lots of quinoa recipes to help people that are new to this fabulous grain. (Tells you a lot about my idea of fun, huh?)
[Reply]
Sunny
posted on August 21, 2009 at 3:15 pm
My husband and I love quinoa…use it for everything we would use rice for. Also, just had it for lunch…mixed with tuna and mayonnaise instead of a tuna sandwich. Very tasty!
[Reply]
Amy Reply:
August 21st, 2009 at 4:43 pm
That does sound good. I never thought of using it in a tuna sandwich…I’m going to try that sometime.
[Reply]
Sunny Reply:
August 21st, 2009 at 5:01 pm
Not so much in a tuna sandwich…more instead of the bread.
[Reply]
Amy Reply:
August 21st, 2009 at 5:19 pm
LOL!! I meant a tuna salad. My brain…
gfe--gluten free easily
posted on August 21, 2009 at 5:57 pm
That’s a very tasty looking quinoa dish, Amy! We really enjoy quinoa every time I make it, but it’s not carried in our local grocery store. So I just have to remember to stock up when I am in town. Luckily, the folks in our support group either live in town or travel a lot, so we have quinoa dishes a lot at our meetings. Last month, one of the members made quinoa pudding with agave. It was like rice pudding with raisins and quite good.
Shirley
[Reply]
Amy Reply:
August 22nd, 2009 at 7:48 am
I make a quinoa pudding just like that and just put it on my schedule to post sometime in the next couple of weeks. I had hope that I’d come up with something original. I have to laugh at myself.
[Reply]
Zmama Reply:
August 22nd, 2009 at 9:33 am
I’m definitely looking forward to your future quinoa pudding post!
[Reply]
Quinn
posted on August 21, 2009 at 9:06 pm
I’ve got a box of quinoa in the cupboard I’ve been wondering what to do with – I’ll give this a try!
[Reply]
Amy Reply:
August 22nd, 2009 at 7:37 am
If you do, please let me know how it turns out.
[Reply]
Quinn Reply:
July 24th, 2010 at 7:06 pm
@Amy,
Trying to use up some zucchini from the garden right now. We gave this meal a shot and it was really, really good. But you already know that
[Reply]
Amy Reply:
July 30th, 2010 at 11:46 am
@Quinn, Thanks for sharing!!! I love to hear how people feel about my recipes. Hugs.
Linda
posted on August 22, 2009 at 12:45 pm
My family eats quinoa, but they are not thrilled with it so I don’t fix it as often as I would like. They prefer it mixed with rice. Your recipe looks great.
[Reply]
Dee
posted on August 22, 2009 at 5:46 pm
Hi Amy — I stumbled upon your blog over a week ago as I was blog hopping and just wanted to thank you for all the great recipes and information you provide! I also love how you offer links to other recipes at other blogs! I bough some quinoa awhile back and have yet to try it — can’t wait now.
I am wheat-free due to having asthma, which it seems to seriously affect. I wish more parents knew of this asthma/wheat link, as so many children today are diagnosed with asthma.
Thanks again for such a great blog!
Dee
http://newenglandnanny.blogspot.com
[Reply]
Amy Reply:
August 23rd, 2009 at 6:18 am
Thank you so much. I genuinely appreciate your feedback. It’s nice to know that what I do has an impact.
I didn’t know about the asthma/wheat link but I’m not surprised to hear that it affects you. Kudos to you for finding a solution and sticking with it!
[Reply]
Amy @ Finer Things
posted on August 25, 2009 at 3:00 pm
Oh, man. I have happily avoided quinoa since I first hear of it about a hear ago. Just so… different. But now… maybe I should try it.
[Reply]
Amy Reply:
August 25th, 2009 at 3:12 pm
I am usually stand-offish about new foods. I’ve gotten better at trying new things and have been pleasantly surprised. I think it would fit in your trying to eat healthier profile.
[Reply]
Sandy Gillett
posted on September 22, 2009 at 3:12 pm
I made this for breakfast yesterday. It’s delicious and I savored every bite! It doesn’t take as long to make as one might think. I ate the rest of it today and I loved it! Thank you Amy!
[Reply]
Lina
posted on September 17, 2010 at 5:41 pm
Just made this and I love it! Just wondering, do you think I could freeze the extra? It’s just me and the hubby, so we made a good dent, but there’s a lot leftover!
[Reply]
Amy Reply:
September 18th, 2010 at 12:02 pm
@Lina, Sure. You can freeze almost anything…I usually add a little water or chicken stock when reheating a frozen grain. Glad you like it.
[Reply]
Jen
posted on October 9, 2010 at 11:50 pm
This is bar none one of the best things I have ever put in my mouth. I was completely surprised and EXTREMELY happy that this recipe makes a lot. I had never had Quinoa before and I am a complete convert. I love it!
[Reply]
Jen
posted on October 9, 2010 at 11:51 pm
BTW- EVERT recipe of yours that I have made has been DELICIOUS. I can’t wait for your cookbook!
[Reply]
Amy Reply:
October 10th, 2010 at 10:53 pm
@Jen, Thanks so much for your support, Jen! It warms my heart.
[Reply]