Recipe by LifeIsGood
This is the recipe that got me to like quinoa! It's really simple and tasty. Toasting the quinoa before cooking, gives it a really rich and nutty flavor. Don't skip that part! This recipe was developed by Sarah Matheny for her cookbook, "Peas and Thank You".
Top Review by Annacia
I made this for dinner last evening and I loved it with a poached egg on top and a drizzle of Franks Red Hot Sauce (I love that stuff!). A hot side salad of broccoli and cauliflower with herb vinaigrette completed a lovely meal for a very chilly fall evening.
- 1 cup dry quinoa, rinsed, drained and patted dry
- 1⁄4 cup onion, chopped
- 2 cups vegetable broth
- 1⁄2 cup organic tomato sauce
- 2 teaspoons chili powder
- kosher salt
- pepper, to taste
Directions See How It's Made
- In a large saucepan over medium heat, add the quinoa and toast until the grains are slightly golden brown, about 4 to 5 minutes.
- Add onion, broth, tomato sauce and chili powder and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes.
- Remove from the heat and fluff with a fork. Season with salt and pepper before serving.