A Guide to Feeding our Future

Rosemary Quinoa

By:  Amy Roberts, RHN – Moncton, NB

Quinoa is one of my favorite foods! Gluten free, high in protein and easy to prepare. I decided to improvise with some ingredients I had on hand and I’m so glad I did! This would be great as a side dish, or on its own for a light lunch.

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Ingredients:

  • 1 Cup quinoa, soaked or rinsed
  • 2 Cups organic chicken broth (or vegetable broth, or water)
  • ¼ Cup onion, diced
  • 2 large or 3 small garlic cloves, crushed and minced
  • 1 TBSP fresh rosemary, chopped

Directions:

  1. Add all ingredients to a medium sauce pan on medium-high heat.
  2. Bring to boil.
  3. Reduce heat to medium-low and let simmer for 15 minutes or until liquid has absorbed.
  4. Season to taste (I usually dress mine with a drizzle of olive oil and a sprinkle of sea salt).

Note: Allow chopped garlic to sit for 10 minutes prior to cooking, to retain its health benefits.

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