When I first started making this side dish, I used white Basmati rice instead of quinoa. Recently I tried using quinoa due to the great health benefits that quinoa offers. Although it is eaten like a grain, it is technically a seed. It is a great source of protein, something that is rare in the plant world. Quinoa is also high in iron and calcium as well as fiber. Quinoa is also naturally gluten-free, making it a great option for those with celiac and others needing a gluten-free diet. Oh, did I mention it’s tasty too?
Quick Herbed Quinoa
1 cup quinoa ( I like tri-color)
1/2 tsp. salt
1 tsp. fresh rosemary, minced (1/2 tsp. if dried rosemary)
1/2 tsp. marjoram
1 tsp fresh thyme, minced (1/2 tsp. if dried thyme)
1 tsp. onion flakes
1 1/2 cups chicken broth (or vegetable broth if you are a vegetarian)
1 T. butter
Mix all ingredients and combine with liquid and butter in a 2 quart saucepan, Bring to a boil, reduce heat to med-low, stirring occasionally. Reduce heat, cover and simmer for 15-20 minute, until liquid is absorbed.
Note: if using 1 cup of brown rice I use more liquid (2 1/2 cup broth) instead. When making it with white basmati rice, I use one and half times as much liquid as rice, just like when making it with quinoa.
Makes 3 cups