Description
Quinoa (pronounced keen-wa) is the edible seed of an ancient grain from the Andean region of South America. The Inca considered it sacred and today it is hailed for it’s protein-rich, nutritive properties.
Ingredients
Scale
- 1 cup (2.4dl) of quinoa
- 2 cups (4.8 dl) of chicken stock
- 3 tablespoons olive oil
- 3 cloves of garlic
- 1 red pepper
- 1 bunch of asparagus
- Salt and pepper to taste
Instructions
Main Course or Side Dish
- Preheat the oven to 375.
- Coat the bottom of a roasting dish with 2 tablespoons of olive oil.
- Rinse and chop vegetables to desired thickness.
- Line the dish with the vegetables, including 2 large cloves of garlic.
- Drizzle the remaining tablespoon of olive oil over the vegetables.
- Salt and pepper to taste.
- Place the dish on the lowest rack in the oven.
- Leave to roast for about 35 to 40 minutes.
Once the vegetables are roasting, rinse 1 cup of quinoa.
- Place 2 cups of chicken stock in a pot and add 1 garlic clove, the quinoa and salt and pepper to taste.
- Bring to a boil and then reduce heat to simmer (much like cooking rice).
- Quinoa is done once all of the liquid is absorbed (about 15 minutes).
Salad
- Omit the chicken stock and cook the quinoa in water.
- Once it cools, add chopped grape tomatoes and fresh baby spinach or arugula.
- Toss in a light vinaigrette and serve.
- Prep Time: 30 mins
- Cook Time: 15 mins