Homemade Quinoa (serves 4)
You will need:
- 1 cup dry white quinoa (I got organic from my local health food store from the bulk bin)
- 2 cups chicken stock (I had my own organic, homemade in the freezer)
- 2 Tbsps. olive oil
- 1 tsp. dried parsley
- 1 Tbsp. dried basil
- ¼ tsp. dried thyme
- ¼ tsp. all natural sea salt
- ¼ tsp. black pepper
What you do:
- I’ve been reading that you are supposed to soak your grains and beans for at least 8-12 hours before cooking to help digestibility, but I threw this together quickly so I only had time to soak them for 15 minutes. Drain and rinse the quinoa (you will need a fine mesh strainer or cheesecloth in a colander). Add the chicken stock and quinoa to a stockpot and bring to a boil. Once boiling, reduce to medium-high heat and simmer uncovered for 12 minutes or until all the liquid has been absorbed.
- While your quinoa is cooking, mix the olive oil, parsley, basil, thyme, salt, and pepper in a small bowl. When your quinoa is finished cooking, stir this mixture in. Serve while hot.
With the quinoa I also served brussel sprouts cooked with a little real butter, collard greens cooked with a little bacon, and broiled salmon seasoned with Southern Chipotle Mrs. Dash. It was really very simple to make this new side dish and combined with the other parts of the meal it only cost $3.30 per serving. It was almost completely made with organic ingredients. The total meal only took me about 35 minutes to cook plus the soaking time for the quinoa.
I hope you enjoy this new recipe as much as I did. Please feel free to submit any recipes you’d like me to try and post for others to try. (Use the email link to the right of the page.) The idea is to make real food, preferably organic, on a budget. Let me know how this recipe works out for you!