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Quinoa with Basil and Tomatoes

What you need: 

3 tablespoons olive oil
1 medium onion, diced
3-5 cloves garlic, chopped
1 cup quinoa
2 cups water
1/2 (8 1/2) ounce jar julienned sun dried tomatoes
20 leaves fresh basil, julienned
1 (15 ounce) can chickpeas, drained and rinsed
1 teaspoon salt

What you do: 

1. Drizzle bottom of big pot with olive oil. Saute the onion and garlic over medium heat until translucent.
2. Add the quinoa and stir it around a couple minutes to let the flavors mingle. Add the water and stir.
3. Bring to a boil, then lower heat and simmer for 10-15 minutes until quinoa's done. Add basil to bowl, then mix in the sun dried tomatoes (bring along some of the oil they're stored in).
4. Add chickpeas to 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.
5. Serve immediately or store in refrigerator to heat and eat later.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Fantastico.. The only thing I did diferent is add black beans instead of garbanzos.. Thank you for this amazinf FAST recipe..Tongue out

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I love this recipe!  The first time i made this recipe I didn't have sun dried tomatoes or chick peas but loved it so I have never added them.

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yum. i didnt have enough garlic and didnt add chic peas. haha also, added cous cous instead  of quinoa without realizing. very embarresing! but this was really very good. something that is very versitile and oh so yummy! my boyfriendalso agrees!

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This came out very well. I left out the onion and added a few chopped hot banana pepper rings (which was great contrast to the sun dried tomatoes).
Very flavorful dish.

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