Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
squeegy, 08/06/06
Quinoa with Basil and TomatoesIngredients (use vegan versions): 3 tablespoons olive oil
1 medium onion, diced
3-5 cloves of garlic, chopped
1 cup quinoa
2 cups water
1/2 an 8.5 ounce jar julienned sun dried tomatoes
20 biggish leaves of fresh basil
1 can chick peas (aka garbanzo beans)
1 teaspoon salt
Directions:Drizzle bottom of big pot with olive oil.
Saute the onion and garlic over medium heat until translucent.
Add the quinoa and stir it around a couple minutes to let the flavors mingle.
Add the water and stir. Bring to a boil, then lower heat and simmer for 10-15 minutes until quinoa's done.
Meanwhile, in a big bowl, julienne the basil leaves.
Mix in the sun dried tomatoes (bring along some of the oil they're stored in).
Drain and rinse the chickpeas and add those to the basil and tomatoes.
When the quinoa's done, add salt and stir in; then add the tomatoes, basil, and chickpeas to the pot and stir that in.
Serve immediately or store in refrigerator to heat and eat later.
Serves: 4
Preparation time: 30 minutes
