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February 9, 2016 by: Janelle Jones

Toasted Garlic-y Quinoa

Toasted Garlic-y Quinoa

Toasted Garlic-y Quinoa Love.

If you’re already a quinoa believer, you’ll love Toasted Garlic-y Quinoa. Toasting quinoa is magic and once you do it, you’ll never be tempted to skip the toasting step again.

If you’re new to the world of this amazing, protein packed, gluten-free grain, by all means try this simple recipe first — do not pass go, do not collect $200 — you’ll be a quinoa convert and find your own special ways to enjoy it.

It’s a great compliment to any main dish, tastes wonderful, is versatile, can be dressed up, stores and reheats … what more can we ask of any supporting character?

Toasted Garlic-y Quinoa
Toasted Garlic-y Quinoa
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Yummmmah! Quinoa is a great substitute for rice. I love it as a side and it can be dressed up as a main if you feel like adding your favorite cooked meat and/or roasted veggies. It's naturally-gluten free and with eight essential amino acids, it's a complete protein.
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Toasted Garlic-y Quinoa
Toasted Garlic-y Quinoa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Yummmmah! Quinoa is a great substitute for rice. I love it as a side and it can be dressed up as a main if you feel like adding your favorite cooked meat and/or roasted veggies. It's naturally-gluten free and with eight essential amino acids, it's a complete protein.
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 People 5 minutes
Cook Time
15 minutes
Ingredients
  • 1.5 C Quinoa
  • 1 - ish TBSP Olive or Avocado Oil To coat bottom of skillet
  • 3 C Chicken Broth I use Gluten Free, Low sodium
  • 1 - ish tsp Pink Himalayan Sea Salt Or Kosher. To taste.
  • 2 tsp Dried Basil
  • 1-2 clove Raw Garlic Minced fine
  • 2-4 TBSP Grated Hard Cheese (ie Asiago, Parm, Romano)
  • 4-5 TBLS Sun Dried Tomatoes (Optional)
Units:
Instructions
  1. Heat skillet on medium stove and add oil to bottom of pan. Add quinoa and stir constantly (about 3-5 minutes).
  2. When quinoa becomes light toasty brown and fragrant, add broth, salt (to taste) and basil to skillet. Reduce heat to low and simmer 15 minutes (or until broth is fully absorbed).
  3. Let stand for 5 minutes, covered. Then fluff with fork, folding in minced raw garlic and cheese. Serve Warm. (NOTE: Quinoa is fully cooked when translucent and white germ is visible).
Recipe Notes

 

Enjoy playing with this recipe. To this particular batch I added sun-dried tomatoes and meatballs. Made a wonderful complete meal paired with a tossed salad.  Of note, We adore truRoots Organic 100% Whole Grain Quinoa.

 

 

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About Sew God and Me

Welcome! I’m Janelle. Sew God is a faith-filled place dedicated to encouraging people to live creative lives in relationship with one another and our Maker. We share how-to’s and nurture creative hearts with stories of inspirational people, quilting and needle arts, craft projects, recipes, book reviews and products. A recovering hoarder, I’m obsessed with fabric and piecing. I love vintage and modern, sock monkeys, high school musicals, morning work-outs, kitchen table conversations, sewing, gluten-free [Read More...]

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Recipe Share: Make. Eat. Enjoy.

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Shari Kimmey’s Heartwarming Minestrone

October 27, 2015 By Janelle Jones Leave a Comment

“This minestrone recipe can be loosely interpreted. The beauty is you can use what you have in the fridge and pantry! It’s a great, hearty soup for this time of year, especially,” Shari Kimmey.

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