Recipe by Chef Kate
From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat.
Top Review by Susiecat too
This is about as simple as it gets. I used farmstand shallots and the first garlic of the season. I made quinoa, and used plain water instead of broth, because I made a vegetarian dinner. Delicious, and easy -- what's not to like about that? Thanks, Kate!
- 2 tablespoons shallots, finely chopped
- 6 garlic cloves, minced (1 tablespoon minced)
- 1 tablespoon extra virgin olive oil
- 2 cups quinoa (or barley)
- 3 cups sodium-free chicken broth (or vegetable broth)
- 1 1⁄2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme, crushed)
- 1 bay leaf
- 1 cup roasted red pepper, diced
- kosher salt
- fresh ground black pepper
Directions See How It's Made
- In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
- Carefully stir in quinoa or barley.
- Cook and stir about 5 minutes or until quinoa or barley is golden brown.
- Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
- Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
- Discard bay leaf.
- Gently stir in roasted peppers.
- Season to taste with kosher salt and black pepper.