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Nutrition Facts
Serving Size 1 (195g) Recipe makes 4 servings
Calories 174
Calories from Fat 22		(12%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 166mg		6%
Potassium 389mg		11%
Total Carbohydrate 33.0g		10%
	Dietary Fiber 3.2g	12%
	Sugars 1.4g
Protein 6.0g		11%
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Week of May 22nd

Jaudon

Five (Or More!) Ingredient Garlic Quinoa

Recipe #121064 | 30 min | 10 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Happy Harry #2
May 9, 2005

This makes such a nice side dish. I even like it cold as a salad the next day! 06/28/08 - UPDATE!! As I have already said, I like this for a salad too. Today I added some chopped egg whites, chopped black olives, some scallions (green and white). I then tossed with one tbls each of EVOO and red wine vinegar. Realllllly good! 07/24/08 - ANOTHER UPDATE! Wow, instead of using the fresh garlic, use roasted! I had several bulbs roasting while I was making dinner. They smelled SOOO good and that is when I figured it could only make this dish better. Just leave out the minced garlic and when the dish is finished, stir in about five squeezed out chopped cloves and then serve. YUM! 07/29/08 - STILL ANOTHER UPDATE! I have really gotten on the quinoa bandwagon. Put together two more recipes, so if you like quinoa as much as me, take a look. I'm not bragging, just sharing a good thing....Two Grain Spinach Toss and Quinoa Plus Casserole.

SERVES 4 (change servings and units)

Ingredients

1/2 cup sweet onion or red onion, chopped
2 teaspoons fresh garlic, minced
1 small carrot, grated
1 cup quinoa, rinsed, drained & toasted (see Quinoa-Toasted)
2 cups water
1/4 teaspoon sea salt

Directions

1
Make sure you rinse the grain under cold running water several times to remove coating (not something you can see).
2
Spray medium size saucepan with vegetable oil.
3
Add onion & cook about 3 minutes, add garlic & cook another 2 minutes.
4
Add rest of ingredients & bring to a boil.
5
Reduce heat, stir and cover.
6
Simmer 15 minutes or until all the water is absorbed.

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Featured Reviews for This Recipe

From: Chef #1425067

On Oct 28, 2009

This was really disappointing, because it had so many positive reviews and it sounded like it would be good from the ingredients. But the toasted quinoa gave an undesirable flavour to the whole thing, and that was pretty much the only flavour, because there's so little garlic in it, and no other herbs or spices. I definitely didn't enjoy it.

0 people found this review helpful

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From: Allison F

On Sep 10, 2009

This is the first quinoa recipe I've made. We ate it cold the next day. It's so good! My 2 year old loved it- ate it like it was candy! Thanks for posting!

1 person found this review helpful

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From: Chef #182312

On May 31, 2006

This is my first time tasting/making quinoa. It was pretty good. I think it's kind of like rice. I made it to go with some refried beans & tostadas (instead of red rice). Word to newbies like myself, rinse REALLY REALLY well. I think I will double my rinsing time next time. Tasted a tiny hint of bitterness, but not due to the recipe, rather due to my shorter rinse time. I doubled the recipe, used 5 cloves of garlic and beef broth. Ended up cooking for about 25 minutes. Turned out great. Thanks for the great intro to quinoa!!

9 people found this review helpful

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From: LUv 2 BaKE

On Mar 1, 2006

A delicious way to serve quiona. I especially liked the fact that the quiona was toasted (I used the recipe stated), it really brought out nice flavors. The garlic was present but I didn't find the garlic to be very strong. I could definitely see how this could be very good cold the next day as a salad mixed with a little italian dressing. Another make again recipe!

5 people found this review helpful

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