Quinoa was not my go to grain until yesterday. I had it in the past and never enjoyed unless it was in my Whole Food sushi. But the other day I decided to try it and got Gluten Free version at TJ’s. They had a recipe on the back which I modified and I am never looking back. It came out creamy, tangy, aromatic and delicious and was so much more then I could dream of.
- 1 cup quinoa (GF)
- 5 cups low-sodium broth, chicken or vegetable
- 2 oz. soft goat cheese
- 1/2 onion, chopped
- 2 tbsp. coconut oil
- 1 tbsp. vinegar
- Place cooking pot on low heat, add coconut oil and onion. Saute on low for 5 min. Fold in vinegar and cheese and let it melt.
- Add quinoa and mix well. Add broth and bring to a boil. Simmer on low hear mixing frequently for about 15-20 min until the broth is almost absorbed. Turn off the heat and let is sit for 5-7 min.