2 cups vegetable, mushroom broth or water (chicken broth for non vegetarians) 1 clove garlic, minced 1 cup Inca red quinoa (red variety) 1 small carrot grated 1 tablespoon minced red onion 1/4 cup extra virgin olive oil 1/2 fresh lemon, juiced 2 tablespoons fresh chopped cilantro (or fresh dill or Italian parsley) salt and pepper, to taste
Bring broth or water with garlic to a boil. Add quinoa and cover and simmer low about 10 to 15 minutes or until liquid has been absorbed, Remove from heat and keep pot covered another 10 minutes.
Quinoa should be soft with a translucent color and a white germ ring around the edges of the grain. Usually Quinoa is cooked with ratio one part Quinoa to 2 parts liquid resulting in 4 to 6 servings. Use cooked quinoa as a side dish, salad, stuffing, filling for tomatoes or vegetables or as a patty which can be sauteed or baked.
For this salad: cool completely or use warm. Mix with remaining ingredients and adjust seasoning to taste. Chill or serve warm or room temperature. The color and taste of red Quinoa lends itself nicely as an accompaniment to meat and poultry dishes as well as vegetarian entrees.
I have a lot of dietary restriction due to food allergies. I have know for a while that I should be incorporating Quinoa into my diet, but haven't because I haven't found a way that I like it. This is awesome! I really enjoy the taste of this recipe!