So you’re probably catching on to my obsession with quinoa but it’s just soooo versatile and ridiculously yum!
It’s such a good grain to use and is so filling so it’s a great substitute to other white foods you might be used to using like pasta and white rice.
This recipe is a good one as you can use it as a side to your protein for a main dish, have it as a snack or add some more ingredients to it to make it a main meal of its own.
Like I said, quinoa is a very versatile ingredient so don’t be afraid to get imaginative and see what you can come up with.
4 cloves Garlic, finely chopped
100 grams Quinoa, uncooked
300 ml Vegetable Stock
1/3 cup Grated Parmesan
1 Cup Baby Spinach, chopped (optional)
1 Tsp. Olive Oil
Bring the vegetable stock to the boil in a pot.
Add uncooked quinoa and stir through.
Once bubbling, cover the pot and reduce the heat to simmer the quinoa for 20 minutes, stirring occasionally.
While the quinoa is cooking, heat the olive oil on a pan and add the chopped garlic.
Cook the garlic until brown and aromatic.
After the twenty minutes, remove the lid from the quinoa pot and leave it to stand for 10 minutes to absorb the remaining stock.
Use a fork to fluff the quinoa and then transfer from the pot to the pan with the garlic.
Heat up the pan again and add the spinach and parmesan and stir thoroughly until the mix has been cooked through.
Quinoa can be eaten hot or cold but this particular dish is best served hot.
You could maybe enjoy it with a grilled chicken breast or salmon darn and some steamed greens.
It’s all about personal preference for your serving suggestion!