Quinoa is an easy side dish that packs a bigger nutritional punch than plain, white rice. From writer Caitlin Murray Giles, who tested this out in her own kitchen: “A big hit! This is definitely going to be a new dinnertime staple.”
- 2 tablespoons olive oil
- 2 small shallots, finely chopped
- 1 cup quinoa
- 2 cups chicken broth
- Salt and pepper
- Rinse and drain quinoa in cold water before cooking. Put olive oil into a large saucepan. Add chopped shallot and cook on medium low until translucent. Add quinoa and toast for a few minutes. Add broth and bring to a boil. Reduce heat, cover and cook until all of the liquid is absorbed (about 10-15 minutes).
- When quinoa is fully cooked, the grain will appear translucent and the germ ring will be visible along the outside edge of the grain. Season with salt and pepper.
- Add roasted veggies or leftover chicken to turn quinoa into amain dish.