I've tried a number of quinoa recipes and have never, before now, found one that I actually liked. This recipe had a risotto quality to it, with the nice crunchy texture of the quinoa, and zero bitterness. I used the Bob's Red Mill brand of quinoa, which I store in the freezer. Someone told me that quinoa is also a good vehicle for pasta sauce. I am going to try that today! Hugh says the Toronto Maple Leafs have added quinoa to their diet; given their recent play, I am not sure whether that is a good endorsement for quinoa or not!
Quinoa with Tomatoes, Parmesan and Basil
1 c quinoa, rinsed and drained well
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
salt and pepper
2 c chicken stock
4 tomatoes, seeded and chopped
1/4 c freshly grated asiago (plus more for sprinkling on top)
1/4 c thinly sliced basil
Saute onion in oil for about 3 minutes, until soft. Add garlic, salt and pepper and saute for 1 minute. Add stock and bring to a boil. Stir in quinoa and return to a boil, stirring occasionally. Reduce heat to low, cover and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed. Remove from heat, sprinkle tomatoes on top, cover and let stand for 5 minutes. Gently stir in tomatoes, basil and cheese. Season to taste with salt and pepper and sprinkle with grated cheese.
