• I make this recipe for all my company and have made many a new quinoa fan! I use organic ingredients, but you can choose which you’d prefer. While it isn’t a perfectly healthy recipe, it is nearly there…just pretend with me! This dish has so much versatility - I love to garnish with cilantro, green onions, mushrooms or peppers. And it’s delicious with chicken, fish or on its own. I’m sharing the basic recipe which I created after many many a quinoa disaster (you know how many bad quinoa recipes there are out there?) Also, not all quinoa are equal in taste. I’ve found that I prefer Fresh & Easy’s Organic Quinoa. A close second is Ancient Harvest.

Ingredients

  • Quinoa
  • 2 cups chicken broth
  • 3 tablespoons flour of your choice (I prefer gluten free oat flour for this recipe)
  • 1/2 pint heavy cream
  • Pico De Gallo
  • Salt
5 (Rated by 6 moms)
PREP TIME 5 Min READY IN 25 Min
COOK TIME 20 Min SERVINGS 6
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Dinner
COOKING METHOD Stove-Top
CUISINE Mexican

Preparation

  1. Cook quinoa as directed. (3 dry cups pre-cooked is enough for all 6 of us)
  2. While quinoa is simmering. Blend oat flour into the heavy cream & chicken broth, be sure to whisk out all lumps. Heat mixture in sauce pan on medium, stirring frequently until boiling. Boil for 3 minutes. Let cool for 5 minutes.
  3. Plate quinoa, sauce, then pico + whatever else you fancy (today we had chicken also.) Salt to taste. Enjoy!

Rating

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