If you have never cooked quinoa before but would like to try it…this is a great recipe to start with. Freeze leftovers into lunch size portions for a quick meal or side. Fabulous for gluten free folks & loaded with nutrition.
2 Tb olive oil
4 med yellow onion, chopped (or one huge one like I had)
3 garlic cloves, minced
1/2 tsp sea salt (I love Real Salt)
1 large red pepper, chopped
2 cups rinsed quinoa (you must rinse thoroughly to remove the bitter outer coating)
4 cups water
2 chicken bouillon cubes (since these are often loaded with bad things like MSG I used 1 cube of Rapunzel Vegan Vegetable Bouillon with Sea Salt & Herbs)
Add finely chopped onion, minced garlic & salt to olive oil in a wok & saute’ until onions are slightly brown. Add chopped red pepper & continue to sauce’ til onions are carmalized. Add water, bouillon & rinsed quinoa. Bring to a simmer. Stir once after 5 mins then simmer for another 35 mins or until water has been cooked down. Fluff lightly with a fork.