Quinoa is such a versatile grain—terrific on its own and beside just about anything. It also plays well stirred into salads. If you have a spice mix on hand that you like, feel free to use that in lieu of the spices here.
Ingredients
- 1 teaspoon extra virgin olive oil
- ½ cup onion, minced
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- ½ teaspoon ground turmeric
- 1 cup chicken or vegetable stock
- ½ cup water
- 1 cup quinoa, rinsed
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons parsley, finely chopped
Instructions
- Heat olive oil in a medium pot over medium heat. Add onion, and sauté 3-4 minutes, until onion begins to color. Stir in cumin, paprika and turmeric. Pour in stock and water, and add quinoa to pot with salt and pepper. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 10 minutes. Garnish with parsley.
Makes 3 cups.
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