Seasoned Quinoa
 
 
THM:E, low fat, gluten/egg/dairy/nut free - use the chicken broth option if you're allergic to something in chicken bouillon
Author:
Serves: 6
Ingredients
  • 3 c. water
  • 1½ c. dry quinoa
  • 2 springs fresh cilantro, chopped
  • 2 tsp. dried minced onion
  • 2 tsp. chicken bouillon*
  • Salt and pepper, if needed
Instructions
  1. Rinse and drain the quinoa to remove any bitter coating.
  2. Bring all the ingredients to a boil, then simmer (covered) for 15 minutes. Turn the heat off and leave the pan on the burner for 5 more minutes. Fluff the quinoa with a fork and serve.
Notes
*Instead of the chicken bouillon and water, you could use 3 cups of chicken broth. I used only 2 tsp. of chicken bouillon instead of the typical 3 tsp. because I've found that broth made with bouillon is often stronger in flavor than regular homemade chicken broth and I didn't want to overpower the quinoa. If you use unseasoned chicken broth, be sure to add salt and pepper to the quinoa. If you use chicken bouillon this additional step may not be needed.
Recipe by Briana Thomas at https://www.briana-thomas.com/creamy-chicken-gravy-over-seasoned-quinoa/