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

 Directions

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

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