I made this last night for dinner. You can also use it as a side dish or even stuff peppers with it! The great thing about quinoa is it has the most protein out of every other grain, so, works well as a main dish for vegetarians. It's also gluten free. Bonus!
Ingredients:
1 large white onion, finely diced
1/2 Tablespoon of garlic powder
1 Tablespoon of extra virgin olive oil
1 Tablespoon of coriander powder
1/4 teaspoon of ground pepper
1 Tablespoon of tomato paste
3/4 cup red quinoa
1 can of garbanzo beans, drained and rinsed
1 1/2 cups water
2 Tablespoons of vegetable stock
Steps:
1) Saute onion and garlic powder in evoo until soft. Add cumin and coriander and saute a few minutes. (see below)
2) Add salt, pepper, and tomato paste. Stir and cook a minute. Add quinoa and saute about 2 more minutes. Stir in garbanzo beans (aka chickpeas), water, and veggie stock. (see below)
3) Bring all to a boil, reduce heat to a simmer, and stir occasionally. The goal is to thicken so all the liquid is soaked up by the quinoa. It'll be about 30 minutes or until you notice the quinoa is soft and the germ ring along the outside of the grain is showing. (see below)
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