| Portions | Prep Time | Cook Time |
|---|---|---|
| Serves 4 | 10 minutes | 25 minutes |
Ingredients
- Extra-virgin olive oil
- 1 onion, finely diced
- 2 medium carrots, coarsely grated
- 1 cup (170 g) uncooked quinoa, rinsed
- 1 clove garlic, minced
- 2 tsp finely chopped fresh thyme
- 2¼ cups (560 mL) vegetable stock or water
- Salt and black pepper
Directions
- Drizzle olive oil to coat the bottom of a medium saucepan and heat on medium. Add the onions and carrots and cook to soften, about 5 minutes. Add the quinoa, garlic and thyme and stir for a minute. Add the stock (or water), cover the pan and bring to a gentle simmer on medium heat.
- Cook the quinoa for about 15 minutes, reducing the heat to medium-low if it rises above a gentle simmer. Once the liquid has been absorbed, remove the pan from the heat and season to taste.
Note: The quinoa can be stored in an airtight container in the fridge for up to 3 days. It can be enjoyed cold, or reheated on the stovetop with a splash of water over medium-low heat, or in the microwave.
Here are some easy ways to tailor this relatively neutral dish to work with the theme of your meal:
- Add 2 tsp finely grated fresh ginger and one star anise pod and serve with a curry
- Add a bay leaf and fresh rosemary stem and serve with a stew
- Add an extra clove of garlic and 1 Tbsp (15 mL) tomato paste and serve with a Mexican dish like Roasted Chicken with Medjool Date Mole Sauce.
LEFTOVERS can be served as a cold salad lunch, topped with shredded chicken with mole sauce, or any toppings of your choosing.