Quinoa with Sun-Dried Tomatoes and Basil
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.4
- Total Fat: 6.5 g
- Cholesterol: 6.1 mg
- Sodium: 567.0 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.5 g
- Protein: 8.9 g
View full nutritional breakdown of Quinoa with Sun-Dried Tomatoes and Basil calories by ingredient
Introduction
Introductory quinoa recipe. It's not exactly a side item, but it's not vegetarian either. And it's poultry solely by virtue of the chicken broth... so here it sits, in the side items section. Introductory quinoa recipe. It's not exactly a side item, but it's not vegetarian either. And it's poultry solely by virtue of the chicken broth... so here it sits, in the side items section.Number of Servings: 4
Ingredients
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1 cup dry quinoa (rinsed)
2 cups chicken broth* (I use reduced sodium)
1 medium onion
3 cloves garlic
2 tsp olive oil
1/4 cup shredded Parmesan cheese
1 tbsp sun-dried tomatoes (not packed)
1 tbsp dried basil or 1/4 cup fresh, minced
sea salt and freshly ground pepper to taste
*Alternatively, you can use 1 1/2 cups of broth and 1/2 cup of white wine. To make this vegetarian, substitute the chicken broth with vegetable broth. To make it vegan, leave out the Parmesan cheese.
Directions
Finely dice onion and cook until translucent in bottom of 3 qt saucepan with 2 tsp olive oil and 3 cloves of garlic, either diced or crushed.
Add 2 cups of broth and bring to a boil.
Add well-rinsed quinoa, basil, sun-dried tomato, and salt and pepper to taste.
Cover and reduce to a simmer for 25 minutes or until the quinoa is cooked and the water is nearly gone. In the last 5 minutes, carefully mix in the Parmesan.
Remove from heat, fluff, and serve.
Makes approximately 4 3/4 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDAJCD.
Add 2 cups of broth and bring to a boil.
Add well-rinsed quinoa, basil, sun-dried tomato, and salt and pepper to taste.
Cover and reduce to a simmer for 25 minutes or until the quinoa is cooked and the water is nearly gone. In the last 5 minutes, carefully mix in the Parmesan.
Remove from heat, fluff, and serve.
Makes approximately 4 3/4 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDAJCD.
Member Ratings For This Recipe
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LAKELIFE
OK - stupid non-cook person question....do you just get those sun-dried tomatoes from the store that are loose and are supposed to be put in water for some reason? HELP? Otherwise, this recipe looks cool! - 8/19/10
Reply from AMANDAJCD (8/20/10)
The ones I get are bagged or otherwise packaged like other dried fruit (apricot, cherries, "craisins", etc). Some are sold in halves, others are sold julienned. I get the julienned ones, because I'm just not interested in slicing them up myself most days, LOL.
Hope that helps!
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LILPAT3
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CD3802882
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CALIGURRL61
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CD13764985
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NAYKNITS
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FOODTRAVELER
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ARGYLESTYLE
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KRISSHAN
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EGANZER
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BINKY51
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KZD2008
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SHEPDITH
Family loved it. First attempt at Quinoa. I didn't have any sun dried tomatoes so I used dried California apricots... a surprisingly good alternative but I did buy the tomatoes for next time. Doubled the recipe to use the extra for stuffed peppers. - 6/19/10
Reply from AMANDAJCD (6/20/10)
I'm so glad to hear it! I'll have to try the apricots sometime -- variety is excellent :D