Tomato Basil Quinoa

This recipe was made up by why I had fresh, but it was so good we keep making it!  If you have it the chicken stock adds a great extra flavor to the quinoa.  DSCN2311

  • 2 T butter or oil
  • 1/4 c chopped onions
  • 1 c quinoa
  • handful of basil
  • 3-4 tomatoes, chopped
  • 1 T crushed garlic
  • water or chicken stock-as much as needed
  • parmesan cheese

Saute the chopped onions over medium heat in butter until translucent.  Add quinoa, and stir.  Add in stock or water (if using water consider adding some bullion), stir.  Continue adding water until it is not being absorbed.  (I use bulk quinoa and have no idea how much I put in, so no measurement on the stock…).

Chop up tomatoes into small pieces, add into pot.  Stir frequently, watching that there’s still liquid in the pot (the tomatoes will add more liquid in).  Add garlic.  Chop or tear up basil, add into the pot.  Depending on if you’d like the tomatoes more saucy or in chunks you can either stir the quinoa until it tastes done, adding more liquid as needed, or if you’d like more chunks of tomato turn off the heat and allow the quinoa to steam (similar to how you cook couscous).

If desired add grated parmesan at the end.  Salt to taste.

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