Everybody loves quinoa! A versatile seed that you can cook like rice, it’s become so popular that 2013 was designated the International Year of Quinoa by Bolivia, Colombia, Ecuador and Peru. Check out this yummy and easy recipe from Dan’s Papers’ Art & Production Manager Genevieve Horsburgh that’s perfect as part of family dinners during the holidays.
1 cup pre-rinsed Quinoa
1 tbsp coconut oil
1 small onion, or half of a large one, finely diced
1 tsp salt
½ tsp pepper
2 cups chicken broth (or vegetable broth if cooking vegetarian)
Heat a medium sized saucepan on the stove over medium heat and add 1 tbsp of coconut oil. When heated, add in your diced onion, salt and pepper, and sauté until onions are translucent, about 5 minutes.
Add your uncooked quinoa to the onion mixture, and let sauté for another 5 minutes. Your nose will know when the quinoa is toasted as it lets off a wonderful nutty aroma when cooked.
Add your chicken broth, bring to a simmer, then turn your heat down to low, cover, and let cook for 20-25 minutes, stirring occasionally.
I like to drizzle a touch of olive oil when it’s finished to add a little more flavor and to finish the dish.
More from Genevieve Horsburgh:
Honey Balsamic Chicken