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Quinoa Two Ways

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  • Author: Gilda Claudine Karasik
  • Total Time: 45 minutes
  • Yield: 4 1x


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.


  • 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


Main Course or Side Dish

  1. Preheat the oven to 375.
  2. Coat the bottom of a roasting dish with 2 tablespoons of olive oil.
  3. Rinse and chop vegetables to desired thickness.
  4. Line the dish with the vegetables, including 2 large cloves of garlic.
  5. Drizzle the remaining tablespoon of olive oil over the vegetables.
  6. Salt and pepper to taste.
  7. Place the dish on the lowest rack in the oven.
  8. Leave to roast for about 35 to 40 minutes.

Once the vegetables are roasting, rinse 1 cup of quinoa.

  1. Place 2 cups of chicken stock in a pot and add 1 garlic clove, the quinoa and salt and pepper to taste.
  2. Bring to a boil and then reduce heat to simmer (much like cooking rice).
  3. Quinoa is done once all of the liquid is absorbed (about 15 minutes).


  1. Omit the chicken stock and cook the quinoa in water.
  2. Once it cools, add chopped grape tomatoes and fresh baby spinach or arugula.
  3. Toss in a light vinaigrette and serve.
  • Prep Time: 30 mins
  • Cook Time: 15 mins
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