• 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 2 teaspoons minced garlic
  • 1 cup quinoa, rinsed well and drained
  • 2 cups water or 2 cups broth
  • 1/4 teaspoon salt

About This Recipe

“Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It’s gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins, and vitamin E. A yet untried recipe submitted for Zaar World Tour II.”

Directions

  1. Sauté onion in olive oil for 2-3 minutes; add garlic and continue sautéing for another 30 seconds or so.
  2. Add quinoa, water and salt to pan; bring to boil then reduce heat then cover and simmer 15 minutes until liquid is absorbed.
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